Orange bell pepper chutney/dip

Orange bell pepper chutney

Orange bell pepper chutney is one of my multi-purpose chutney/dip, a constant in my refrigerator that I use as a staple along with cilantro chutney.  I use it as a dip for  fried snacks, as a condiment for any Indian meal, and as a sandwich spread. This chutney can stay fresh in the fridge for up to a week.

Yield: About 1 cup
• 2 tablespoons vegetable oil
• 2 - 4 dried hot red chilies such as chile de arbol
• 1 teaspoon cumin seeds
• 1 tablespoon white urad dal
• 2 orange bell peppers, chopped
• 1 ½ cups chopped tomato
• 1 tablespoon tamarind paste 
• 1 teaspoon salt or to taste
• 2 cloves garlic

Seasoning:
• 1 tablespoon vegetable oil
• ⅛ teaspoon asafoetida
• 1 teaspoon cumin seeds
• 10 curry leaves(optional)

Heat oil in a skillet over medium high heat. When oil is hot, add chilies. When chilies are turning one shade darker, add cumin seeds. As soon as cumin seeds start to sizzle, add urad dal. Fry until urad dal turns golden. Add bell pepper and stir fry for 2 minutes and add tomatoes. Cook until tomatoes are soft and some of the moisture evaporates, about 4 - 5 minutes. Add salt and garlic, and let it cool. Transfer mixture to the blender and grind until smooth. Transfer to the bowl.
To season, heat oil in a small skillet. When oil is hot, add asafoetida and cumin seeds. When cumin seeds sizzle add curry leaves to crisp up. Add the seasoning to chutney and mix well to combine.

*Recipe adopted from my book, Entertaining From an Ethnic Indian Kitchen.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website komalinunna.com.

 

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