4 red bell peppers
1 tbsp. olive oil
1 red onion, halved, thinly sliced
1 jalapeno chili, halved
2 garlic cloves, chopped
1/2 cinnamon stock
1 bay leaf
2 tbsp. red wine vinegar
1/4 c. chicken stock or canned broth
1 tsp. tomato paste

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel, seed, and coarsely chop roasted peppers.

Heat oil in heavy large skillet over medium heat. Add onion and cook until deep golden brown, stirring frequently, about 10 minutes. Add bell peppers, jalapeno, garlic, cinnamon and bay leaf and saute 2 minutes. Add vinegar, then stock and tomato paste. Reduce heat and simmer until chutney is thick and chunky, stirring occasionally, about 20 minutes. Discard jalapeno, cinnamon, and bay leaf. Cool.

Can be prepared 3 days ahead. Cover and chill. Bring to room temperature before serving.