446. garlic and red pepper chutney
back to normal
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 dokhras, dakor na gota and the little that is left, I am using it to make sandwiches.
GARLIC AND RED PEPPER CHUTNEY
Makes about a cup
8 -10 red peppers ( about 1 cup chopped)
1 whole large bulb of garlic
½ tsp salt
⅓ cup oil
- Cut the peppers into half and remove the pith (white part ) and stem.
- Chop into smaller pieces.
- Peel the garlic.
- Grind both the garlic and pepper in a food processor.
- Heat oil in a pan over medium heat.
- When the oil is hot, add the garlic and pepper mixture.
- Stir fry for a minute.
- Take the pan off the heat.
- Add salt and mix well.
- Store in a glass jar.
- Add more oil if you like. You can use the oil to flavour soups, dressings, parathas etc.
- If you want the chutney to be really hot, add some red chilli powder.
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