Roasted mini Sweet Peppers chutney is very tasty with full of anti oxidants and Vitamin C.
Ingredients
6 mini sweet peppers
3-6 green chilies
1/2 tsp tamarind paste or lemon juice
very little stevia or sugar
salt to taste
coriander leaves or cilantro for garnishing
For Tempering
1 tbsp oil
1 tsp urad dal
1/8 tsp fenugreek seeds
1/2 tsp each of mustard and cumin seeds
1-3 red chilies
a pinch of hing (asafoetida)
a few curry leaves
some garlic (optional)
6 mini sweet peppers
3-6 green chilies
1/2 tsp tamarind paste or lemon juice
very little stevia or sugar
salt to taste
coriander leaves or cilantro for garnishing
For Tempering
1 tbsp oil
1 tsp urad dal
1/8 tsp fenugreek seeds
1/2 tsp each of mustard and cumin seeds
1-3 red chilies
a pinch of hing (asafoetida)
a few curry leaves
some garlic (optional)
Preparation
Roast the mini sweet peppers on the stove top or in the toaster oven. Let them cool down.
When they are cold clean them up with a paper towel.
Cut them into small pieces.
Cut the green chili length wise.
Procedure
Take the sweet peppers into the food processor.
If you want fine paste use a blender. I wanted a chunky chutney. So I used food processor.
Add green chilies, salt tamarind paste,turmeric powder and jaggery or stevia.
I used stevia in this case.
Run the food processor to make a chunky paste.
Take it out into a bowl. Mix in the cilantro. Now it is ready to give tempering.
Tempering
Put a small pan on the stove. Heat the pan on medium heat.
Take oil in the pan and let it heat.
When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds.
Then add garlic.
When the garlic is getting golden color add red chili followed by hing (asafoetida) and curry leaves.
Add the tempering to the chutney.
Serve this chutney with rice or serve it as a dip for idli or dosa.
Helpful Tips
Stick a fork to the mini peppers and hold the fork to roast them easily.
After roasting wipe the peppers with a paper towel so your hand won't get dirty.
If you are making it for idli or dosa, make it into a fine paste.
But for rice it should be chunky so use a food processor.
Health Information
Mini sweet peppers are good source of Vitamin C. and antioxidants.
We lose a lot of nutrients by roasting.
So roast them slightly. That way we don't lose all the nutrients while we get the roasted flavor.
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Roast the mini sweet peppers on the stove top or in the toaster oven. Let them cool down.
When they are cold clean them up with a paper towel.
Cut them into small pieces.
Cut the green chili length wise.
Procedure
Take the sweet peppers into the food processor.
If you want fine paste use a blender. I wanted a chunky chutney. So I used food processor.
Add green chilies, salt tamarind paste,turmeric powder and jaggery or stevia.
I used stevia in this case.
Run the food processor to make a chunky paste.
Take it out into a bowl. Mix in the cilantro. Now it is ready to give tempering.
Tempering
Put a small pan on the stove. Heat the pan on medium heat.
Take oil in the pan and let it heat.
When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds.
Then add garlic.
When the garlic is getting golden color add red chili followed by hing (asafoetida) and curry leaves.
Add the tempering to the chutney.
Serve this chutney with rice or serve it as a dip for idli or dosa.
Helpful Tips
Stick a fork to the mini peppers and hold the fork to roast them easily.
After roasting wipe the peppers with a paper towel so your hand won't get dirty.
If you are making it for idli or dosa, make it into a fine paste.
But for rice it should be chunky so use a food processor.
Health Information
Mini sweet peppers are good source of Vitamin C. and antioxidants.
We lose a lot of nutrients by roasting.
So roast them slightly. That way we don't lose all the nutrients while we get the roasted flavor.
You may also like
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