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Hot Pepper Chutney Recipe

Very Hot Chutney, Mostly of Cooked Hot Peppers

Sauté until browned and soft:
1/2 cup vegetable oil
9 hot green peppers, cut into large pieces (with seeds)
If you want to reduce the oil or are sensitive to the cooking vapors emitted from sautéing hot peppers, you can roast the peppers with a little vegetable oil in a covered pan in a 375 degree oven for 45-60 minutes until browned.
When the peppers are browned, add and sauté or bake for 10 more minutes:
2 Tablespoons fresh coriander leaves (cilantro), chopped
1 teaspoon cumin seeds
1/2 clove garlic, cut into large pieces
Remove the pepper mixture from the pan with a slotted spoon: save the oil in the pan.
Place the pepper mixture in a blender, and add:
1 teaspoon salt
5 roasted peanuts (more peanuts for milder chutney)
pinch fenugreek seeds
Grind into a coarse paste.
Reheat the oil in the pan with:
pinch hing
1/4 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add the blender mixture and stir briefly.
Category Chutneys
Servings Makes 1 cup Serving Size 1-2 tsp
Calories 23 Protein g
Fat 2.2 g Carbohydrates0 g

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