Spicy Orange Pepper Chutney


1. Orange peppers - 2 (sliced thin)

2. White onion - 1 large (sliced thin)

3. Garlic pods - 3  large

4. Orange zest - from one large navel orange

5. Tamarind - a small lump, the size of a small lime

6. Cilantro leaves - a few sprigs

7. Dry roasted unsalted  peanuts - 1/2 cup

8. Dried red chillies - 8

9. Oil - 3 Tbs

10. Mustard seeds - 1/2 tsp

11. Urad dhal/black lentil - 1/2 tsp

12. Asafoetida - 1/8 tsp

13. Salt - to taste



1. Add 1 Tbs oil to a hot kadai and sauté the sliced onions and garlic until they are golden brown. Keep aside.

2. Add another Tbs oil to the same kadai and sauté the orange peppers until the edges are slightly browned. Then add the red chillies and stir well for 2 minutes and remove from heat.

3. Allow the sautéed onion and peppers to cool down.

4. Transfer sautéed onions, garlic and peppers to a clean, dry, Indian blender (mixie). Add orange zest, tamarind, cilantro leaves, peanuts and red chillies.

5. Grind it to make a nice thick chutney. You can grind it to have a coarse or smooth texture. Do not add water while grinding. It will affect the keeping quality of the chutney.  

6. Transfer chutney to a clean dry container with a clean dry spoon. If using your hands to transfer the chutney from the mixie/blender, ensure that your hands are washed and dried.

7. Heat the last Tbs of oil in a small pan, add mustard seeds and let splutter. Add the urad dhal and sauté until it turns a nice golden brown colour. Sprinkle asafoetida in the oil and remove from heat. Add this to the ground chutney and mix well. 

8. Serve with idlis, dosai or even with hot rice.

9. This chutney keeps well for 5-7 days in the refrigerator.

10. This chutney tastes great on sandwiches and also as a dip to eat with crackers and pita bread. Tastes Yummy!