Friday, November 12, 2010

Banana Peppers Tomato Chutney

Today I wanted to experiment with banana peppers and thought a lot. Finally, I wanted to see how well they would work as chutney. With the ingredients available in my pantry, I made this banana peppers tomato chutney and it tasted quite good. Will definitely make this recipe again using red ripe tomatoes, which will give a good color to it.
Banana Peppers - 4, deseeded, roughly chopped
Tomato - 1, medium sized, roughly chopped
Green Chillies - 4, roughly chopped
Garlic - 2 cloves, chopped
Bengal Gram/Urad Dal - 1 tbsp
Tamarind - small marble sized
Oil - 1tbsp
Salt - As per taste

For the Tempering:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/4 tsp
Curry leaves - few, roughly chopped

Method of Preparation:
1. Heat oil in a pan and add urad dal, garlic and green chillies. Fry for 2 minutes, remove from pan and keep aside.
2. In the same pan add the chopped banana peppers and fry for 2 minutes on high heat. Cook covered for 3 minutes, stir in between.
3. Add the chopped tomatoes to the pan and cook till the raw smell disappears or the tomatoes become soft.
4. Turn off the heat and let this mixture cool down.
5. Meanwhile, add a little warm water to the tamarind and keep it for 10 minutes.
6. Add the urad dal, garlic and green chillies mixture to a grinder and grind it roughly. Add the soaked tamarind, banana peppers tomato mixture, salt and grind it to a smooth paste. If required, add the water used to soak the tamarind.
7. Adjust the salt and heat oil in a small pan. Add mustard seeds, after they splutter add cumin seeds and chopped curry leaves. fry for few seconds and turn off heat.
8. Add the tempering to the banana peppers tomato chutney and enjoy with steamed rice.



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