Red Chilly Coconut Chutney by Amrita on Sep 2, 2011
This is a recipe "invented" by me which I modestly say,but the idea was got from a friend in India.Her mom made one of the most scrumptious chutney which was good for ALL snacks - idli,dosa,vada,bonda,sabudana vada and so forth.Relocating to a new country makes you urge for all those home made recipes which were simple yet ethnic.When we first relocated abroad we were at a loss for the "chutney" bit as my better half wants it spicy with each snack.In this dilemma I came across a bottle of "Roasted" Red peppers in the market.Though Jalapenos were available in plenty I saw a sign on the bottle "Sweet Deli Peppers".I got the idea for the recipe in the sore and immediately bought the peppers home.I tried some variations but this is THE ONE..as my hubby grew so fond of it that he wanted it with every dish for breakfast..;).Its a kind of tangy-sweet-spicy chutney which has something for everybody..:)
- Cook time:
- Prep time:
- Yields: A standard bottle of chutney
- 1 bottle of roasted sweet red peppers(you can adjust according to the quantity you make).This recipe is from 1 bottle which contains 5 roasted peppers.
- 1/4 cup fresh or dessicated coconut
- A lemon sized ball of tamarind
- A medium piece of jaggery/1/3 cup sugar/brown sugar to taste
- 2 tbsps of roasted chana(chickpeas)(optional)
- Salt to taste
- 3 tsps oil
- 1-11/2 tsp mustard seeds
- 1-2 dried red chillies
- 5-6 curry leaves(optional)
Take out the peppers from the bottle and keep them on a plate.Pour the liquid inside in a cup or bowl and immerse the jaggery in it or if using sugar dissolve it in the liquid.If using dessicated coconut soak it in a small amount of hot water till it becomes soft.Soak tamarind in warm water till soft.
Heat 1 tsp oil and saute the chana(if using) till golden brown.Add 2 curry leaves(if using) and fry tull the leaves are crisp.Keep aside to cool.
When the jaggery has become soft,in your blender jar put the peppers,jaggery,chana with the crisp curry leaves,the tamarind(not the water),coconut and salt and blend till it becomes a smooth paste.Check for salt at this time and adjust according to your preference.We need a perfect 50-50 balance so ideally I put 1 1/2 tsps of salt.
Take the chutney out in a bowl and prepare tempering by heating 2 tsps of oil and add mustard seeds till they pop.Add the red chillies and curry leaves and pour over the chutney.Enjoy with any kind of snack.They are delicious with breakfast preparations.
By Amrita on Sep 2, 2011