Recipe red pepper chutney

Question

Recipe red pepper chutney

Answer 1

one red pepper ,cumin pinch ,salt sugar 1 tsp ,half tsp lemon juice,1 clove garlic.blend every thing together to make a tasty chutney.

Answer 2

tesco , asda the lot lol

Answer 3

Recipe:

Cut to big chunks:

2 big red bell peppers

1 medium sized onion

6-8 dried red chillies

2 garlic cloves

Roast:

Heat about 1 to 2 tablespoons of peanut oil in a skillet.

Add and roast the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile, Soak tamarind, and Roast Peanuts:

- Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds - This is to soften the tamarind, so it can grind well.

- Roast half-cup of peanuts until golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:

All the roasted vegetables

Tamarind, along with the water it soaked in.

Half cup of roasted peanuts

½ tablespoon of powdered jaggery

¼ tsp of salt or to taste

Grind them together to coarse puree, without adding any extra water.

Remove to a cup and serve with your favorite breakfast/lunch/supper items.

Answer 4

Ingredients:

    * 3 red bell peppers

    * 2 green onions

    * 2 Tablespoons olive oil

    * 1/8 teaspoon cumin seeds

    * 1/8 teaspoon caraway seeds

    * 1/8 teaspoon coriander seeds

    * 1 Tablespoon minced fresh cilantro

    * 1 Tablespoon sherry wine vinegar

    * Salt, freshly ground black pepper, and cayenne pepper to taste

Preparation:

Coat the red peppers and green onions lightly with the olive oil and place over glowing red coals on a charcoal grill, turning frequently. The green onions should be removed as soon as they turn bright green and the outer leaves are barely blackened. The skin on the peppers should blacken thoroughly and blister.

After all sides have been charred, remove the peppers from the grill and place them in a medium mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.

Place a small dry saute pan or skillet over medium heat. Add the cumin, coriander, and caraway, and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from heat and let the spices cool. Transfer the mixture to a miniature food processor or coffee grinder and grind it into a fine powder; this also may be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary.