Wednesday, 29 October 2014

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


  1. Cut the peppers into half and remove the pith (white part ) and stem.
  2. Chop into smaller pieces.
  3. Peel the garlic.
  4. Grind both the garlic and pepper in a food processor.
  5. Heat oil in a pan over medium heat.
  6. When the oil is hot, add the garlic and pepper mixture.
  7. Stir fry for a minute.
  8. Take the pan off the heat.
  9. Add salt and mix well.
  10. Store in a glass jar.
Tips:
  • 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.
You may want to check out the following:


garlic coconut chutney
red chilli sauce


onion mango chutney

Sending this recipe to the following event:



citrus spice and all things nice



citrus spice and all things nice


5 comments:

  1. I love spicy chutneys. Always have this in stock.

    ReplyDelete
  2. Oh this looks great. My husband loves chutneys!

    ReplyDelete
  3. Nice chutney. I love spicy versions too!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Wednesday, 29 October 2014

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


  1. Cut the peppers into half and remove the pith (white part ) and stem.
  2. Chop into smaller pieces.
  3. Peel the garlic.
  4. Grind both the garlic and pepper in a food processor.
  5. Heat oil in a pan over medium heat.
  6. When the oil is hot, add the garlic and pepper mixture.
  7. Stir fry for a minute.
  8. Take the pan off the heat.
  9. Add salt and mix well.
  10. Store in a glass jar.
Tips:
  • 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.
You may want to check out the following:


garlic coconut chutney
red chilli sauce


onion mango chutney

Sending this recipe to the following event:



citrus spice and all things nice



citrus spice and all things nice


Pin It

5 comments:

  1. I love spicy chutneys. Always have this in stock.

    ReplyDelete
  2. Oh this looks great. My husband loves chutneys!

    ReplyDelete
  3. Nice chutney. I love spicy versions too!

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.