Be the first to This gourmet chutney combines the naturally sweet flavor of red bell peppers with spices creating a flavorful condiment. May be made a day in advance and refrigerated.
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients:
- 3 red bell peppers
- 2 green onions
- 2 Tablespoons olive oil
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon caraway seeds
- 1/8 teaspoon coriander seeds
- 1 Tablespoon minced fresh cilantro
- 1 Tablespoon sherry wine vinegar
- Salt, freshly ground black pepper, and cayenne pepper to taste
Preparation:
Coat the red peppers and green onions lightly with the olive oil and place over glowing red coals on a charcoal grill, turning frequently. The green onions should be removed as soon as they turn bright green and the outer leaves are barely blackened. The skin on the peppers should blacken thoroughly and blister.
After all sides have been charred, remove the peppers from the grill and place them in a medium mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.
Place a small dry saute pan or skillet over medium heat. Add the cumin, coriander, and caraway, and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from heat and let the spices cool. Transfer the mixture to a miniature food processor or coffee grinder and grind it into a fine powder; this also may be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary.
Note: The chutney may be made 1 day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.
Yield: 4 servings
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
After all sides have been charred, remove the peppers from the grill and place them in a medium mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.
Place a small dry saute pan or skillet over medium heat. Add the cumin, coriander, and caraway, and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from heat and let the spices cool. Transfer the mixture to a miniature food processor or coffee grinder and grind it into a fine powder; this also may be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary.
Note: The chutney may be made 1 day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.
Yield: 4 servings
Recipe Source: Great Chefs of the East by Ellen Brown (Great Chefs Publishing)
Reprinted with permission.
