Saturday, October 18, 2014

Roasted red bell pepper and peanut chutney.

Ingredients:
Red Bell Pepper - 1
Peanuts - 1/2 cup
Dried red chillies - 3 - 4 long
Cumin seeds - 1 tsp
Vegetable oil - 1 tsp
Garlic clove - 1 large
Curry leaves - 6-8
Tamarind (seedless) - a marble sized round

For tempering:
Mustard seeds - 1/4 tsp
Dried red chillies - 1 or two small ones
Curry leaves - 4-5
Urad dal - 1/4 tsp
Vegetable oil - 1 tsp
Asafoetida - a pinch ( optional)

Method: 
1. Roast the red bell pepper on a pan in the oven.
2. Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Then add the diced onions, stirfry for sometime before adding the tomatoes and curry leaves. 
3. Grind everything together coarsely with the tamarind. 
4. Peel the roasted pepper, remove and discard the seeds inside and lastly add it  to the ground ingredients and pulse 2 or 3 times till  it is well blended.  
4. Remove the chutney in a serving bowl.
5. Now for tempering, heat a tsp of  vegetable oil, add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida. 
6. Quickly pour this on top of the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.  

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