Ingredients:
5-6 large firm bell peppers
1/2 tsp. cumin seeds
1 tsp. mustard seeds, crushed coarsely
15-17 dry red chillies, deseeded
8-10 flakes garlic
1 tbsp. soft brown sugar
2 tbsp. brown vinegar
salt to taste
3 tbsp. oil
METHOD:
- Deseed and chop bell peppers into roughly one inch square pieces.
- Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
- Heat oil in a heavy pan, add peppers, fry till they are bright and tender.
- Drain, keep them aside.
- Add paste to the remaining hot oil.
- Fry paste well, till oil starts to separate.
- Add salt, peppers, stir and check taste.
- Adjust any spices or salt if required.
- Cool and store in airtight jar.
Making time: 30 minutes
Makes: Approx. 350 gms.
Shelflife: 2-3 weeks, refrigerated
2-3 days, at room temperature
Chutney's Index
