Friday, February 22, 2008

Roasted Bell Pepper Chutney

I love this chutney. And here's the recipe.

Mirchi chi Chutney
Roasted Bell Pepper Chutney
1 firm, green bell pepper
Salt to taste
sugar to taste
1 cup plain yogurt
1/4 cup roasted, peeled, unsalted peanuts
1/4 tsp cumin seeds

Tempering (Optional)
1 tsp ghee
1/2 tsp cumin seeds

1. Wash and dry the bell pepper.
 2. Roast on the flame like eggplant is roasted. Flip it so it is uniformly charred.

3. After it is nicely charred from all the sides, drop the bell pepper in a steel container and cover it with a lid immediately.

4. Let it stand for 10 minutes. Due to this step, the bell pepper gets cooked in its own steam.

5. Once cooled off, take off the charred skin of the bell pepper. Pluck the stem and inside seeds. Discard.

6. Grind roasted bell pepper along with peanuts, yogurt, sugar, cumin seeds.

7. Heat ghee in a small saucepan. Add cumin seeds. Pour the tempered ghee over the chutney if you are using the tempering.

1. While buying the bell pepper, make sure it is firm and it does not have any hole or slits, otherwise it will be difficult to roast - moisture oozes out.
2. Instead of using yogurt, you can also squeeze in lemon juice to get a beautiful dark green colored chutney.
3. I did not use the tempered ghee.
4. You can substitute orange or red or yellow bell pepper to get the respective vibrant colored chutney.
5. You can grind all the ingredients (except yogurt) and then later mix yogurt if you like.
This post is my contribution to VOW-JFI - Bell Peppers' at Pooja's Creative Pooja. VOW event is started by Pooja of Creative Pooja.
JFI event is started by
Indira of Mahanandi.


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