Pepper Chutney

Published under: Chutneys and Sauces

5-6 large firm bell peppers
1/2tsp. cumin seeds
1 tsp. mustard seeds, crushed coarsely
15-17 dry red chillies, deseeded
8-10 flakes garlic
1 tbsp. soft brown sugar
2 tbsp. brown vinegar
salt to taste
3 tbsp. oil

Deseed and chop bell peppers into roughly one inch square pieces.
Grind all ingredients to a paste, except peppers, oil and salt. Keep aside.
Heat oil in a heavy pan, add peppers, fry till they are bright and tender.
Drain, keep them aside.
Add paste to the remaining hot oil.
Fry paste well, till oil starts to separate.
Add salt, peppers, stir and check taste.
Adjust any spices or salt if required.
Cool and store in airtight jar

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