Savory Black Onion Chutney

Ingredients

• 2 yellow onions
• 1 red bell pepper, chopped
• 2 tablespoons chopped fresh flat-leaf parsley, or to taste
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 3 tablespoons sherry vinegar
• 3 tablespoons olive oil

Step 1

Get a campfire going or heating up a charcoal grill until you have a nice bed of glowing coals. Nestle the onions right into the hot coals and pile some on top and around them. Let them roast until they’re blackened and soft, which should take about 15 minutes. Then, turn the onions over, cover them back up with coals, and keep cooking until they start to release their juices—another 10 to 15 minutes. You’ll know they’re done when a bamboo skewer slides in easily. Once cooked, pop the onions in a bowl, cover, and let them cool down.

Step 2

While the onions are resting, place the red pepper directly on the coals. Turn it regularly and roast until the skin is nicely charred, about 10 minutes. When both are cool enough to handle, peel the blackened skin off the onions, and scrape off the burnt bits from the pepper.

Step 3

Chop the onions and red pepper finely, then mix them together in a bowl with some fresh parsley. Season with salt, black pepper, and a pinch of cayenne to your liking. Finally, stir in sherry vinegar and olive oil, cover the mixture, and pop it in the fridge for at least an hour to let the flavors meld.