Surkh-e-murch

Capsicum chutney

Preparation info

  • Makes

    1 x 250 ml

    jar
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Simple and tasty, this is a really fresh chutney to be eaten on the day of making, with anything from barbecued vegetable kebabs to a really good cheddar cheese. It’s also great on a sandwich.

Ingredients

  • 3 large red capsicums (peppers), cut into small cubes
  • 3 garlic cloves, or 2 large garlic cloves, chopped

Method

Place all the ingredients in a blender and pulse into a chunky chutney.

Cover and refrigerate until required; bring to room temperature for serving. This chutney is best enjoyed the same day it is prepared.