Madhurs Red Pepper Chutney Recipes

MANGO AND RED PEPPER CHUTNEY

Steps:

• Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
• Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
• Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

PESHAWARI RED PEPPER CHUTNEY

Steps:

• Put the red bell pepper, mint, lemon juice, garlic, cayenne, salt, and black pepper into a blender in the order listed and blend until smooth. Add the almonds and blend again. Pour into a bowl and check for seasonings. Mix in the dill.

BELL PEPPER CHUTNEY RECIPE BY TASTY

Steps:

• Heat oil in a pan. Add the channa dal, red chlli, green chili, and garlic and sauté.
• Add the onion and let cook.
• Add the tomato. Once the tomatoes are fully cooked and mushy, add the bell peppers and salt and let cook until the bell peppers turn soft.
• Turn off the heat and let cool completely.
• Blend until smooth.
• Enjoy!

MADRAS TOMATO CHUTNEY

Steps:

• In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
• Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.

MANGO AND FRESH PEPPER CHUTNEY

Steps:

• Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
• Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
• Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.

MADHUR'S RED PEPPER CHUTNEY

Steps:

• Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in the jar of a blender. Puree until smooth.
• Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill.