Thursday, 12 January 2012

Red-Bell Pepper chutney


1 Big Red Bell Pepper
6 shallots
1 clove Garlic
3 Dry chillies
2 tsp Roasted Peanut
1 marble size Tamrind
2 tbsp oil
salt to taste


Wash the bell pepper, cut it lengthwise and remove all seeds. Soak the tamarind in little water and squeeze it to get the pulp. Dry roast the peanuts and keep them aside too. Heat oil in a pan and fry the dry red chilli along with shallots, bell pepper and garlic until they turn dark brown. Now grind this with roasted peanuts, tamarind pulp and salt to a fine paste. Seasoning not required, but if you wish, can can splutter mustard and some curry leaves. in a tsp of oil and add it to the chutney