Ingredients

• 10 mid-size red peppers, such as red jalapeños 

• 8 medium red bell peppers

• 1 tbsp olive oil 

• 2 medium sliced red onions 

• 1 tbsp finely chopped fresh rosemary

• 2 bay leaves 

• 2-inch piece of cinnamon stick 

• Salt & freshly ground black pepper 

•1/2 cup brown sugar 

• 2/3 cup balsamic vinegar

Cooking Instructions

• Roast peppers till charred • Place in a bowl, cover with plastic wrap, and let cool for

15 to 20 mins • Remove charred outer skins, cut in half, and remove seeds and cores

• Finely chop peppers • Heat oil to simmer in a saucepan over medium heat • Add

onions, rosemary, bay leaves, and cinnamon and season lightly with salt and pepper

• Cook for about 20 mins, stirring occasionally, till onions are soft and dark • Add

chopped peppers, sugar and vinegar • Cook for about 30 mins, stirring occasionally,

till mixture is thick and syrupy • Remove cinnamon and bay leaf • Season with salt and

pepper to taste • Grill the Khayrat vegetable burger till golden brown, place in burger

bun and add hot chilly chutney with your choice of toppings and enjoy.