If you like peanut butter and bell peppers like I do, you will love this chutney. The red bell peppers in this chutney give it a nice sweetness, while the roasted peanuts add a nutty fragrance and creamy texture. My friend Padmini made this red bell pepper chutney when my Dad and I went to her place for lunch one day. She served this chutney with some idlis, and it was so unique and delicious that I asked Padmini for the recipe to share and she passed it on. Try this chutney with idlis, zucchini fritters, carrot fritters, black-eyed pea fritters, or you can have it as a dip with fresh veggies and crackers. Here is the recipe.
Padmini’s Red Bell Pepper Chutney with Roasted Peanuts:
- 1 large red bell pepper chopped into little pieces
- 1/2 cup roasted peanuts
- 1 clove garlic crushed
- 1 dry red chill if desired
- 1 tbsp oil
In a saucepan heat oil and sauté garlic, dry red chili, and bell pepper until peppers are tender. Add salt to taste.
In a food processor blend the cooked red peppers with roasted peanuts to form a thick pesto like dip. Taste and adjust for salt. Chutney is ready.