A simple chutney made with Red Bell pepper and fresh coconut. Roasting red peppers brings out a distinct and delicious flavor which when combined with creamy coconut, creates this tasty and smoky chutney, which can be served with Dosa or Idly. It can also be used as a dip or even in your sandwich. Hope you enjoy it as much as we did!
Makes approx 1 1/4 Cup
1 - Red Bell pepper / Red Capsicum
1 Cup - Coconut
1/4 Tsp - Jeera seeds / Cumin seeds
1/2 Tsp - Lime juice
5 - Curry Leaves
1 - Dry Red Chilly (Add more if you want to make it spicier)
1 cm - Fresh Ginger
1/4 Cup - Water
For Seasoning / Tadka
1/2 Tsp - Mustard seeds
2 - Dry Red Chilly
A few Curry Leaves
- Preheat the oven broiler.
- Cut the bell pepper into halves and remove the seeds.
- Coat the bell pepper with canola oil or any other oil of your choice, that has a high smoking point.
- Arrange the peppers skin side up on a baking sheet and place the baking sheet on the highest rack in your oven.
- Keep an eye on the peppers as they roast. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven.and carefully turn each pepper over.
- When the top of the peppers begin to darken again, remove them from the oven and place them into a large bowl. Cover the bowl with plastic wrap, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins. After the peppers have cooled, peel the blackened skin off.
- In a blender, add the roasted pepper, coconut, jeera seeds, lime juice,curry leaves, ginger,salt and water and grind to get a smooth paste.
- In a pan, heat some oil and add mustard seeds. When the seeds start to splutter, add dry red chilly and curry leaves, saute for a minute.
- Add this seasoning to the pepper-coconut paste.
- This chutney can be used for sandwiches too. Just skip the tadka step and smother some of this chutney in between buttered and toasted bread.