garlic and red pepper chutney
BLOGGING MARATHON #89 WEEK 4 DAY 3
THEME : REDO OLD POSTS
Now that the festivities are over, its nice to get back to routine. Don’t get me wrong, I love Diwali. However, I tend to get so busy like everyone else and sometimes it seems that I am not going to be able to cope. Preparing mithai, full lunches, presents, treats, decorating the house, rangoli, diyas. The list is endless. I get so overwhelmed by the endless bookmarked recipes, that I want to prepare everything. Next Diwali I am going to make a list and stick to it. No stress and no fretting. The hot weather also does not help. By afternoon I am exhausted. This hot weather will now last till February. This time round for one of the Diwali lunches, where I had invited guests I wanted to make stuffed pepper as starters. Instead of buying the normal bell peppers, I decided to buy the long ones. The greengrocer assured me that they were just like the sweet peppers but only the shape was different. When I cut the pepper into half, instinct told me taste a wee bit. I did and my mouth was on fire. The peppers were hot! So a quick change of plans and I made chutney with the hot red peppers. The chutney went well with dhokras, dakor na gota and the little that is left, I’ll use it to make sandwiches.
This chutney still remains my all time favorite as it goes well with anything from pakoras(fritters) to sandwiches. Adding a bit of it to soups, dals, rice, smearing a bit on parathas, rotis. Its such a versatile chutney. What I like best about this chutney is that it stays for days in the fridge. I love adding more oil to it so that I can sometimes drizzle the oil on khichdi, papdi no lot or even patuda no lot.
Simple to make and you can make it according to your taste by by adding less or more chilis (peppers) or even the garlic. I prefer to leaves the seeds of the chilis to make the fiery hot sauce. Feel free to remove them if you want.
GARLIC AND RED PEPPER CHUTNEY
Makes about a cup
10-12 fresh red chilis or peppers (about 1 cup chopped)
¼ cup good vinegar (I like to use apple cider vinegar)
1 large bulb of garlic
½ tsp salt
½ tsp carom seeds (ajwain)
½ cup oil
- Cut the peppers into rings, discard the stem part. If you want to remove the seeds, cut it lengthwise and scrape out the seeds using a small spoon.
- Soak the chopped chilis or pepper in vinegar overnight.
- Next day peel the garlic and chop it into pieces.
- Put the chopped chilis and garlic in the blender jug along with the vinegar and grind it to a coarse paste.
- Heat oil in a saucepan over medium heat.
- Add carom seeds.
- As soon as the seeds begin to sizzle, add the chili garlic paste.
- Stir fry the mixture till it becomes hot.
- Lower the heat and let it simmer for 3-4 minutes.
- Add salt and mix well.
- Store the chutney in a glass jar.
- Add more oil if you like. Heat the oil properly before adding it.
- If the chutney is not hot then add some chili powder while you are simmering it.
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