Garlic And Fresh Red Chili Pepper Chutney Recipes

Steps:

• Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
• Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
• Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
• Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

Steps:

• 1. Prepare the peppercorns. Then place the garlic, ginger, red chili peppers, bell peppers, and lime juice in a food processor or a blender and process until smooth. Add the paprika, ajwain, 1 1/2 tablespoons pepper, and the salt and process again until smooth.2. Transfer to a serving bowl, garnish with the remaining pepper and serve. This chutney stays fresh in the refrigerator about 1 month or in the freezer about 6 months.VARIATION: Make a simpler garlic chutney by processing together 2 large peeled heads fresh garlic, 2 teaspoons ground cayenne pepper, 1 small tomato, 1 teaspoon ground cumin seeds, and 1 teaspoon salt to make a smooth paste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.