Lutenitsa (Spicy Bulgarian Chutney)
Lutenitsa is a spicy and savory Bulgarian chutney that is bursting with flavor. The ultimate spread!
Ingredients
- 8 Red bell peppers
- 4 Large tomatoes
- 4 Carrots diced
- 1 Eggplant
- 2 Fresno peppers
- 1 Onion sliced
- 4 Garlic cloves minced and lightly sauteed
- 1 pinch Salt
- 1 tsp Sugar
Instructions
- Place red bell peppers and fresno peppers on a sheet pan and broil them until you get char marks on all side (you will need to flip them 3-4 times every 5-10). Once the peppers are blackened on all sides, take
- them out of the oven and cover them with foil to let them steam for about 30 minutes.
- While the peppers are broiling, boil the carrots and onion until softened (for about 20 minutes).
- Roast the eggplant at 400 degrees F for 45 minutes, and then take it out of the oven and allow it cool before removing the skin.
- While the eggplant is roasting, bring a large pot of water to a boil, make two slits in the form of an x at the bottom of each tomato, and boil the tomatoes for 1 or 2 minutes until the skins just start to peel off. Drain the tomatoes, rinse them with cold water, peel the skins, roughly chop them, and set aside.
- Once the peppers are done steaming, remove as much of the skins and seeds as possible. Be careful with the fresno peppers (use a knife and not your fingers to remove the seeds).
- Place the peppers, eggplant, tomatoes, onion, garlic, carrots, and olive oil into a food processor or large blender and blend until you get a chunky sauce (you might need to do this in two batches depending on the size of your food processor or blender)
- Pour your mixture into a large pot, stir in the salt and sugar, and cook uncovered over medium low heat for 1.5-2 hours, until thick, stirring frequently.
- You can keep the lutenitsa in the fridge for up to 10 days.