Tuesday, March 2, 2010

Red Capsicum Chutney

Here's a recipe from Noor - a good friend, a wonderful cook and the life of all our parties - well back in the (grad school) days when we used to have a party for just about anything!!


Red bell pepper/red capsicum - 2 medium, roughly chopped
Onion - 1 medium, roughly chopped
Garlic - 2-3 pods
Dry red chilis - 6-8 long chilis, halved
Tamarind - 3" strip (if you can find a good tamarind paste - about 1.5 tbsp, I don't mean the black paste you get in the Indian stores in the U.S.!)
Roasted peanuts - 1/4 cup (if you are adding salted peanuts you want to be careful while adding the extra salt)
Salt - 1 tsp (or to taste)
Oil - 2 tbsp

Heat oil in a non stick pan and throw in the garlic and onion. When the onion turns translucent add the red chilis, red pepper, and saute. You could take the dry chilis out midway so that they don't turn black. Again, if you don't want the onions and garlic to turn dark brown, you could take them out before you add the peppers. Add some salt and cook till the peppers are done. Add the tamarind, saute for about 20 seconds and turn the stove off. Now, mix in the peanuts, let it cool and grind to paste (smooth or rough, depending on your preference).

I usually spread a tbsp of sesame oil / til ka tel (hindi) / nalla yennai (tamil) on top before serving. You could also season it with mustard and urad dal! This chutney goes very well with idli/dosai.

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