Red pepper chutney

Name: Red pepper chutney
Cuisine: Indian
Ingredients: 2 red peppers (capsicums), chopped into large chunks; 2 red peppers (capsicums), chopped into large chunks; 2 red peppers (capsicums), chopped into large chunks; 2 cloves garlic; 1 teaspoon Himalayan salt or sea salt; 1 teaspoon Himalayan salt or sea salt; 2 teaspoons ground cumin; 1½ teaspoons red chilli powder; 1 tablespoon jaggery, brown sugar or coconut sugar; 1 tablespoon jaggery, brown sugar or coconut sugar; 1 tablespoon jaggery, brown sugar or coconut sugar; 2 slices mango or ½ cooking apple, optional; 2 slices mango or ½ cooking apple, optional; 80 ml (2¾ fl oz/⅓ cup) water

Preparation info

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This is the perfect tangy chutney to go with steamed Dhokla and Handvo. You can also drizzle it over Quinoa Bhel or Masala Grilled Aubergine (Eggplant).

Ingredients

2 red peppers (capsicums), chopped into large chunks
2 cloves garlic
1

Asia
India
Condiment
Side dish
Vegan
Gluten-free

Method

Place all the ingredients in a blender or food processor and blend until smooth.

This will keep for 3–4 weeks in an airtight container in the fridge.