A spicy south Indian style chutney made with red bell peppers.
Course Side Dish
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Tamarind - A small piece
Salt - To Taste
For Tempering (Tadka)
1/2TspRed Chili Powder To Taste
1Dried Red Chili
1Pinch Asafoetida (Hing)
Wash and dry the red bell peppers and roast them over open fire turning often. When all the skin is charred transfer the peppers into a bowl and cover with a lid. Set aside for 10 to 15 minutes.
Dry roast the peanuts and urad dal in a pan. Transfer to the blender bowl along with a small piece of tamarind - about 1 cm cube - and pulse a few times until powdered.
Peel the charred skin off the red peppers. Cut open, remove and discard the seeds and stems. Chop the flesh into small pieces and add to the blender bowl. Add a little salt and grind coarsely. Taste and add more salt if needed and grind to a fairly smooth mix. Transfer to the serving dish.
Heat oil in the pan. Add the mustard sees along with the red chili broken into pieces. When the mustard seeds splutter add the curry leaves and red chilies until the red chilies begin to smoke. Add the asafoetida and red chili powder and turn off the heat. Pour the smoking oil with the seasoning over the pepper chutney.
Mix just before serving.
Instead of roasted peanuts and urad dal add peanut butter or almond butter while grinding
You could omit the nut butters altogether, it gives a slightly less creamy version of the chutney.
If asafoetida is not available skip it. It is commonly added in Indian dishes for digestive properties and is definitely an acquired taste.
For detailed instructions go to https://oventales.com/roasted-bell-pepper-chutney/ .