Spicy Roasted Bell Pepper Chutney

Ingredients

• 4 large bell peppers, red or a mix of red and yellow (600g) 4 large bell peppers, red or a mix of red and yellow (600g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon tamarind paste (15ml) 1 tablespoon tamarind paste (15ml)
• 2 tablespoons jaggery, grated (30g) 2 tablespoons jaggery, grated (30g)
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 9g, 6g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the bell peppers on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until the skins are charred and blistered.
3. 3.
   Remove the bell peppers from the oven and let them cool. Once cooled, peel off the charred skins and discard the seeds and stems.
4. 4.
   Heat oil in a pan over medium heat. Add cumin seeds and coriander seeds and sauté until fragrant.
5. 5.
   Add the roasted bell peppers, red chili powder, turmeric powder, tamarind paste, jaggery, and salt to the pan. Cook for 5-7 minutes, stirring occasionally.
6. 6.
   Remove from heat and let the mixture cool.
7. 7.
   Transfer the cooled mixture to a blender or food processor and blend until smooth.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Transfer the chutney to a jar and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Bell peppers — For a smokier flavor, you can also grill the bell peppers instead of roasting them in the oven.

Tips & Tricks

• Adjust the spiciness by adding more or less red chili powder according to your preference.
• If you prefer a smoother texture, you can strain the chutney after blending to remove any remaining seeds or fibers.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Spicy Roasted Bell Pepper Chutney as a condiment alongside Indian dishes like dosas, samosas, or pakoras. It also pairs well with grilled meats, sandwiches, or as a dip for vegetable crudités.

Presentation advice

Garnish the chutney with a sprinkle of freshly chopped cilantro or a drizzle of olive oil to enhance its visual appeal.