Caper Kalamata Olive Chutney

Course: Sauce

Cuisine: Italian

Keyword: Chuntney, Eggplant Sauce, Vegan

Prep Time: 5

Cook Time: 5

Servings: ounces

Calories: 68kcal

Author: Those Vegan Chefs

We love this Mediterranean inspired chutney. The full bright flavors are perfect for the Zucchini Socca. This recipe is very easy to assemble. You can add more water to create a vinaigrette if you prefer.

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Ingredients

4 Tbsp olive oil
4 garlic cloves grated on a Microplane grater
1 Tbsp red wine vinegar
1 Tbsp capers chopped
2 Tbsp Kalamata olives chopped
2 Tbsp basil chopped
2 Tbsp parsley chopped
¼ tsp kosher salt
¼ tsp red chili flakes crushed
¼ cup water optional - to thin if needed

Instructions

How to make caper kalamata olive chutney

Heat the olive oil in a pan over low heat, add the garlic, cooking until the garlic just starts to turn a light brown. Turn the heat off.
Add the red wine vinegar to the olive oil and garlic. This will stop the cooking of the garlic.
Add the chopped capers, Kalamata olives, crushed red peppers, and salt.
Once the mixture is cool add the chopped herbs. Add water to adjust how thick you want your chutney to be. Mix and serve.

Notes

Nutritional values are an estimate.

Nutrition