Roasted Red Pepper Chutney
I bought a pack of red peppers from Costco for preparing salad. But later, I was not in a mood for salad, so changed my plan for preparing a dish with roasted peppers. To keep them handy, I roasted peppers and refrigerated them for couple of days. I was doing Ragi Oats Idli for lunch and instead of making traditional chutney, I wanted to use these roasted peppers, which were handy. Since I used roasted peppers, there was no obvious flavor or smell of peppers.More over red peppers have more fiber, anti oxidants and Vitamin c than its counterparts green , yellow or orange peppers.I am glad that I tried this recipe. It was spicy , tangy and as always a huge hit.
Ingredients:
- Red peppers – 6
- Dry Red Chilies – 6
- Garlic – 8 cloves
- Tamarind paste – 4 tsp
- Jeera – 1 tsp
- Coriander Seeds – 1 tsp
- Oil – ½ tsp
- Salt – 2 tsps or to taste
- Walnuts – 12 – 15
Seasoning ~ Popu:
- Oil – 1 tbsp
- Mustered Seeds – 1 tsp
- Dry Red Chili – 1
- Urad Dal – 1 tsp
- Curry leaves – 5
Roasting using Oven:
- Preheat broiler to high and place the whole peppers on a sheet until the skins are completely charred, turning them twice during roasting.
- Remove the pan from the oven and immediately cover it tightly. Set aside until the peppers are cool enough to handle.
- Remove the stem, seeds and peels from each pepper and cut them .
- Place the peppers in a bowl along with any juices that have collected and refrigerate up to a week.
- Check instructions for other methods with pictures here.
Chutney Method:
- Toast walnuts in a pan and keep them aside.
- Chop garlic into pieces.
- Heat 1 tsp oil in pan, when the oil is heated add dry red chilies and garlic pieces.
- When chilies are almost done add jeera, coriander seeds and tamarind pieces, fry them for a minute.
- Once all the ingredients are cool enough, grind them (except red peppers).
- Add roasted red peppers to grinder and grind them along with other ingredients.
- Add and adjust salt.
- For seasoning chutney, heat 1 tbsp oil in a pan, add dry red chili, mustard and urad dal.
- once the mustard seeds splutter and urad dal turns little brown, add curry leaves and turn off heat.
- Pour this seasoning over the chutney and serve with idli or dosa.
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