Red Bell Pepper Chutney

Name: Red Bell Pepper Chutney
Ingredients: 2 tablespoons vegetable oil; 2 large red bell peppers (about 9 1/2 ounces total), seeded and diced into 1/2-inch pieces (about 2 1/2 cups); 3 dried red chiles, such a chile de arbol, stemmed; 1/2 teaspoon table salt or fine sea salt; 1/4 teaspoon tamarind paste; Water, as needed

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Servings: 4

Author : From food writer Annada D Rathi

Ingredients

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2 tablespoons vegetable oil2 large red bell peppers (about 9 1/2 ounces total), seeded and diced into 1/2-inch pieces (about 2 1/2 cups)3 dried red chiles, such a chile de arbol, stemmed1/2 teaspoon table salt or fine sea salt1/4 teaspoon tamarind pasteWater, as needed

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Instructions

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Step 1

1 In a large, heavy skillet set over medium heat, heat the oil until shimmering

Step 2

2 Add the bell peppers and chiles and cook, stirring, until the bell peppers shrivel and the chiles darken, about 15 minutes

Step 3

3 Remove from the heat and let cool completely

Step 4

4 Transfer the mixture to the pitcher of a blender, add the salt and tamarind paste and process until smooth

Step 5

5 If the ingredients are too thick to begin blending, add a little water, 1 or 2 teaspoons at a time, to facilitate

Step 6

6 Transfer to a lidded container and use right away, or refrigerate until needed

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