GREEN PEPPER CHUTNEY WITH MUSTARD SEEDS 5 green peppers 4 jalapenos ½ teaspoon turmeric ½ teaspoon mustard seeds 2 teaspoon sugar 2 teaspoon tamarind paste (available at all Indian stores) 1 tablespoon oil and salt to taste Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Heat the oil in a saucepan and add the mustard seeds. After it crackles add the paste and sauté. Cook till it separates from the sides. |
GREEN PEPPER CHUTNEY 225 g tamarind 675 ml vinegar 100 g ginger root - grated 1 bulb garlic - chopped 15 ml mustard seeds 12 dried red chilies 3 green chilies 300 ml oil salt 450 g green (bell) peppers - chopped 225 g sugar Soak the tamarind in half the vinegar for 30 minutes. Strain through a sieve and extract the pulp, discard the seeds. Grind the ginger, garlic mustard seeds and chilies in the remaining vinegar. Heat the oil and fry the ground spices and salt for 10 minutes. Add the peppers, sugar and tamarind pulp. Cook over a low heat until the liquid has evaporated and the oil floats to the top, stirring occasionally. Leave to cool. Store in airtight jars for at least a week before serving with any main courses. |