On my last trip to Trader Joes I saw these really pretty mini peppers that just called out to me to pick it up. So I did, with no specific plan on any dish to use it in.On the day when I was planning to make the sago dosai I wanted to try some new type of chutney and instantly these pretty peppers came to mind. I decided to use them in the chutney.
Since I was running low on time I did not try to find a new recipe for this chutney but just went on to make them with ingredients I like, and some that I try to sneak in because they are healthy.This chutney turned out very very mild and was not very spicy at all, so for those of you who like spicy chutneys you may want to increase the spice level in this. Also for those of you who are not able to get mini peppers this chutney would work just as well with any other type of bell pepper (capsicum).The texture of this chutney was nice and I thought it would have worked equally well as a dip for pita chips or for raw veggies.
Ingredients and method to make mini pepper chutney
1 yellow onion
4 tsp brown sesame seeds
4 tsp raw peanuts
3 red chillies
1 cup mini peppers cut into long strips (or equal amount of any bell pepper/capsicum)
1 tsp mustard seeds
1 very small piece tamarind (optional)
1 tbsp olive oil or any other oil
salt to taste
Dry roast raw peanuts and keep aside
Dry roast sesame and keep aside
Heat oil in a heavy bottomed pan and add mustard seeds to it,when the mustard seeds splutter add onions and saute for a few minutes until the onions become transparent.
Add red chillies to this and saute for a minute or so.
Add the sliced mini peppers and saute until the peppers are cooked.
cool this completely and grind along with the peanuts and sesame until smooth with very little water in a blender.
Add salt to taste and mix well.
Serve with raw veggies, pita chips or dosai/idli or even rotis.
This is my entry into the Culinarty original recipe event being hosted by Lore
This is my entry into Vegan Ventures Round 2 being hosted by Suganya