RED BELL PEPPER AND GARLIC CHUTNEY

       RED BELL PEPPER AND GARLIC

                        CHUTNEY
                            (Yield: About 1 cup or 10 frozen chutney cubes)

This chutney is a refreshing Indian condiment that goes with almost all the Indian appetizers like khaman, samosa, aloobonda, dabeli, chat, bhel etc.

INGREDIENTS:

·      10 Whole Dry Kashmiri Red Chilies or as per taste

(NOTE: Kashmiri Red chilies are milder compare to Regular Red Chilies)

·      1 tsp. Oil, to roast Kashmiri red chilies

·      7 big Garlic Cloves

·      1 medium size Red Bell Pepper (Red Capsicum), preferably dark

Red color, cut into few small chunks

·      2 tsp. Kashmiri Red Chili Powder or as per taste

·      ¼ tsp. Black Pepper Powder

·      2 tsp. Lemon Juice

·      ½ tsp. Salt or as per taste

·      2-3 T Water

·      Do Not Add Extra Water

LET’S PREPARE CHUTNEY:
Cut whole dry Kashmiri red chilies in half.
Heat oil in a small pan and roast them on low heat for 1-2 minutes or until they turn dry and crispy and dark colored.

Switch off the heat and add 2 to 3 T water in this pan and allow chilies to soak for 30 minutes. Drain chilies and use.
Blend garlic and Kashmiri red chilies, in a blender or food processor.
Add red bell pepper chunks, red chili powder, black pepper powder, and lemon juice, salt and blend them without additional water until smooth paste.
Transfer into a serving bowl.

OR

Store in an airtight container in the fridge, it should stay good for 1 week.

OR

Pour chutney in ice cube tray and keep it in freezer for few hours to solidify.
Once chutney cubes solidifies, remove it from the tray and store it in an airtight container or in a Ziploc bag and keep it in freezer, it should stay good for 2 -3 months.
Whenever you need chutney, defrost the chutney cubes in microwave oven or simply leave it out and let it thaw at room temperature before serving.
Serve this chutney as a condiment with all Indian appetizers or as a spicy spread for sandwiches.

HOW TO USE THIS CHUTNEY FOR VEGGIE FAJITAS:

Defrost 1 or 2 frozen cubes of this chutney and mix with Greek yogurt or with Hung Yogurt. If you do not have Greek yogurt or hung yogurt then use Plain yogurt and add few tsp. of Heavy cream or light cream.

Enjoy…