Bell Pepper and Chili Chutney by Alpe Pragas, mild and spicy
Bell Pepper and Chili Chutney by Alpe Pragas is a spicy-sweet specialty made from red bell peppers, seasoned with ginger and a small amount of chili. It adds color and spice to a cheese board without the heat taking center stage.
Bell Pepper and Chili Chutney is a South Tyrolean product from Alpe Pragas in the Braies Valley. The red bell pepper provides the bulk and remains chunky, ginger adds fresh warmth, and the chili provides a gentle tickle at the end without burning.
Sweet bell pepper, delicate heat
The scent from the opened jar is that of ripe bell pepper, sweet and slightly roasted.
On the palate, the mild sweetness leads the way, followed by ginger with its citrusy warmth, and only at the very end does the heat make itself known. The pieces remain juicy, the color is vibrant, and the chili remains just a hint.
The chutney is chunky and succulent, closer to a relish than a smooth sauce, and it does not run off the spoon.
It provides seasoning for a spoon without anyone needing to reach for a glass of water, and the jar can even stay on the table with children present.
Bell pepper and chili are relatives
Mild bell peppers and hot chili peppers botanically belong to the same species.
Both have been cultivated over centuries from the same wild form: one into a large, fleshy fruit without heat, and the other into a small, fiery pod. In this jar, these two lineages meet again.
The pods arrived in Europe from America in the sixteenth century, where they developed into sharp spice powder in the south and mild vegetables further north. Alpe Pragas uses the red, fully ripened fruit for this chutney.
The substance capsaicin, which is found primarily in the light-colored internal membranes of the pod, provides the heat. Because only a tiny amount is included, the bell pepper remains the star.
The savory partner for hard cheese
Alongside savory hard cheese and aged Parmesan, this chutney plays up its sweetness.
The bell pepper takes on the salty edge of the cheese, and with a piece of bread on the side, it becomes a quick appetizer. It is equally ready for grilled chicken, halloumi, and as a dip for roasted vegetables.
On a burger, a spoonful takes the role of ketchup, and stirred into a vinaigrette, it adds color and spice to a green salad.
It brings color to scrambled eggs or omelets in the morning, and a spoonful replaces store-bought sauce in a sandwich. Meatballs and falafel also pair well with it, and on a toasted slice of bread with cream cheese, it is enough on its own.
Briefly simmered to keep the red
The bell pepper is simmered only briefly and gently to preserve its bright red color.
Lemon juice helps keep the color fresh, pectin from apples provides binding as it cools, and the pieces retain their shape. This results in a jar on the shelf that looks like summer vegetables even in the depths of winter.
At Alpe Pragas, this is one of the mild varieties in the range; those who prefer it significantly spicier will find the hot grill version nearby. All varieties can be found in our Chutneys and Mostarda collection, and the rest of the South Tyrolean range in the Alpe Pragas assortment.
