This chutney is an excellent accompaniment to dosas, idlis, upma, adai or pongal, and is also great as a sandwich spread.
1 large sweet red bell pepper, cut into pieces
2 tblsp cashewnuts
1 large (or two small) dried red chillies
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafetida (hing) - optional
2 tblsp oil
1 tsp salt
2 tsp tamarind paste
Heat oil in a small pan or skillet. Add the mustard, coriander, cumin and red chillies.
Add cashew, and roast till cashew turns a deep golden color. Add red pepper, turmeric and hing.
Stir fry the peppers for a few minutes. Add tamarind and cook for another minute.
When the mixture is cool, grind into a smooth paste in a blender or food processor, adding water to achieve a thick chutney consistency.
Variations: Add a small cut tomato in addition to the pepper; experiment with orange and yellow peppers; use more cashew nuts for a creamier, richer chutney.
1 large sweet red bell pepper, cut into pieces
2 tblsp cashewnuts
1 large (or two small) dried red chillies
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1/2 tsp asafetida (hing) - optional
2 tblsp oil
1 tsp salt
2 tsp tamarind paste
Heat oil in a small pan or skillet. Add the mustard, coriander, cumin and red chillies.
Add cashew, and roast till cashew turns a deep golden color. Add red pepper, turmeric and hing.
Stir fry the peppers for a few minutes. Add tamarind and cook for another minute.
When the mixture is cool, grind into a smooth paste in a blender or food processor, adding water to achieve a thick chutney consistency.
Variations: Add a small cut tomato in addition to the pepper; experiment with orange and yellow peppers; use more cashew nuts for a creamier, richer chutney.
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