Roasted Bell Pepper Chutney

Ingredients

This fusion version of Bell Pepper Chutney incorporates global flavors and spices, giving it a unique twist compared to the traditional Indian recipe. The addition of cumin, coriander, and red chili flakes adds a fiery kick, enhancing the overall flavor profile. The fusion version also focuses on roasting the bell peppers to bring out their smoky sweetness, which adds depth to the chutney. We alse have the original recipe for Bell Pepper Chutney, so you can check it out.

• 4 large bell peppers, roasted and peeled 4 large bell peppers, roasted and peeled
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 teaspoon cumin seeds (5g) 1 teaspoon cumin seeds (5g)
• 1 teaspoon coriander seeds (5g) 1 teaspoon coriander seeds (5g)
• 1 teaspoon red chili flakes (5g) 1 teaspoon red chili flakes (5g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 60 kcal / 251 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the bell peppers on a baking sheet and roast them for 25-30 minutes, or until the skin is charred and blistered.
2. 2.
   Remove the bell peppers from the oven and let them cool. Once cooled, peel off the skin and discard the seeds and stems.
3. 3.
   In a pan, heat the olive oil over medium heat. Add the cumin seeds, coriander seeds, and red chili flakes. Toast the spices for a minute or until fragrant.
4. 4.
   Add the minced garlic to the pan and sauté for another minute.
5. 5.
   Transfer the roasted bell peppers, toasted spices, garlic, lemon juice, and salt to a blender or food processor. Blend until smooth and creamy.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Transfer the chutney to a jar or container and refrigerate for at least 1 hour to allow the flavors to meld together.

Treat your ingredients with care...

• Bell peppers — Make sure to roast the bell peppers until the skin is charred and blistered to bring out their smoky sweetness.
• Cumin seeds — Toasting the cumin seeds enhances their flavor. Be careful not to burn them, as it can result in a bitter taste.

Tips & Tricks

• For an extra smoky flavor, you can grill the bell peppers instead of roasting them in the oven.
• Adjust the spiciness by adding more or less red chili flakes according to your preference.
• This chutney can be stored in the refrigerator for up to a week, allowing the flavors to develop further over time.
• Serve the chutney as a dip with crispy papadums or as a condiment with sandwiches, wraps, or grilled meats.
• Experiment with different colored bell peppers to add visual appeal to the chutney.

Serving advice

Serve the Roasted Bell Pepper Chutney in a small bowl alongside your favorite dishes. It pairs well with Indian appetizers like samosas, pakoras, or kebabs. It can also be used as a spread on sandwiches or as a topping for grilled vegetables or meats.

Presentation advice

To enhance the presentation, drizzle a little olive oil on top of the chutney and garnish with fresh cilantro leaves. Serve it in a colorful ceramic bowl to showcase the vibrant red color of the chutney.