Red Bell Pepper Chutney Recipe|Capsicum Chutney
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Red Bell Pepper Chutney Recipe|Capsicum Chutney Recipe Card
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- measuring cup used 1 cup = 250ml
- 1 big red bell peppers
- 1/2 medium sized onion
- 6-8 dried red chillies
- 2 garlic cloves
Heat about 1 to 2 teapoons of peanut/vegetable oil in a skillet.
Add and roast the cut vegetables and dried red chillies,tamarind on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.
– Roast 1/4-cup of peanuts until golden brown. Store-bought un-salted, roasted peanuts are fine too.
All the roasted vegetables
1/4 cup of roasted peanuts
1 teaspoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree,by adding little water.
Remove to a cup and serve with your favorite breakfast/lunch/supper items.
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