Tangy and Spicy Walnut Red Pepper Chutney
Serves 810 mins prep20 mins cook
Delicious smoky walnut red pepper chutney, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
0 servings
What you need
Instructions
1 Preheat oven to 425º F. Cut the red bell peppers into halves, remove the seeds and stem. 2 Brush some olive oil on the bell pepper halves and place on a foil lined baking sheet. 3 Roast the peppers for about 20 to 25 minutes until blistered on all sides. 4 Peel off the blistered blackened areas and roughly chop the bell peppers. 5 Add the remaining ingredients (from walnuts through salt) to the chopped bell peppers and run it in a food processor until smooth. 6 Stir the chopped cilantro into the chutney, if using it. 7 Adjust the lemon juice, red pepper flakes and salt to your taste. 8 Heat 2 teaspoons of oil in a small seasoning pan, then add the curry leaves, mustard seeds and cumin seeds. Allow the seeds to turn light brown and add the seasoning over the chutney and stir some into it. 9 Serve this walnut red pepper chutney with upma, idlis, dosas etc.View original recipe