Red pepper chutney
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | large | Red bell pepper; chopped |
| 20 | larges | Fresh chopped mint leaves or |
| 30 | smalls | Fresh chopped mint leaves |
| 2 | tablespoons | Fresh lemon juice |
| 1 | Garlic clove; chopped | |
| ½ | teaspoon | Cayenne pepper; or to taste |
| ½ | teaspoon | Salt; or to taste |
| Freshly-ground black pepper | ||
| 1 | tablespoon | Chopped slivered blanched almonds |
| 1 | teaspoon | Chopped fresh dill |
Directions
Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in an electric blender. Puree until smooth. Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill. Serves 8.
Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 4 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Madhur Jaffrey Converted by MM_Buster v2.0n.
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