Peshawari Red Pepper Chutney Recipes

RED CAPSICUM CHUTNEY

Steps:

• Heat a pan with oil. Roast red chilies & dals until golden. If you are using garlic you can saute that as well, it reduces the pungent smell. Add cumin and saute.
• Add capsicum with salt and saute on a medium flame till they are soft cooked. If you are using onions, add them too now and saute until they are half cooked.
• Cool these completely. Add them to a blender jar along with tamarind and little water. Blend to a smooth chutney.
• Heat a small pan with oil , add mustard, urad dal and red chilli, when they begin to crackle add curry leaves and fry till they turn crisp. Pour this over the red capsicum chutney.
• Serve with idli, dosa or paratha.

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.

FRESH PEACH CHUTNEY

Steps:

• Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
• Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.