Easy Golden Indian Chutney recipe with bell peppers. Amp up your bland dinners with a spoonful of this goodness!
I used to think of Indian chutney as Indian salsa but unlike salsa, chutney has an infinite range of uses in the culinary world. Sadly, I have only discovered this today when reading about this amazing condiment I just made. Chutney! Where have you been all my life?
This endeavor wouldn’t be possible without the help from my spice dealer, Hiru from Three Sisters Indian Market. Her spice selection is a piece of heaven on earth in Utah Valley. She has hard-to-find spices I have trouble sourcing otherwise. She is very helpful and a great source of culinary information, especially if you are just starting to learn Indian cooking.
Besides spooning some chutney along side your Indian entrée, embrace these 7 ideas for incorporating some Indian goodness into your everyday life.
- Party snack- Spoon chutney over a block of cream cheese and serve with crackers or toasted baguette slices.
- Sandwich condiment- mix equal parts mayo and chutney and spread on bread, choose your favorite lunchmeat and cheese.
- Toasted craftiness- lightly toast sourdough in toaster. Remove and place on baking sheet. Spread chutney on toast and sprinkle shredded cheddar or any tangy, meltable cheese.
- Tempura dipping sauce- Combine a heaping tablespoon of chutney, 1 tablespoon Mirin, a dash of fresh ginger, 1 teaspoon soy sauce and 1/4 cup broth.
- Glaze- Blend chutney in food processor and add water if necessary to get a thinnish consistency and pour over pork roast.
- Chutney dip- place in food processor and add fresh salsa to taste. Pulse until you get a homogenized but thick consistency. Serve with chips.
- Roasted vegetable marinade- Mix chutney and vegetable and roast in oven.
Leave a comment and let me know how you use your chutney or add #FusionCraftiness to your pic and upload to Instagram.Print
An Indian chutney made with bell peppers and Indian spices.
1 tsp fenugreek seed
1 tsp cumin seed
1/4 cup cooking oil
1 tsp mustard seed
1/4 tsp asafoetida, ground
1 Tbs dried curry leaves
3 cups yellow bell pepper
1 Tbs salt
1 Tbs sugar
1 Tbs chili powder (Indian and Korean stores have great chili powder varieties)
Dry toast first two ingredients in large skillet without oil for about 1 minute, be careful not to burn seeds. You are looking for a slightly darker color and a slightly smoky aroma, set aside in a small bowl.
Add 1/4 cup vegetable, sunflower or peanut oil to skillet and heat on medium.
Add mustard seed.
When mustard seeds start to pop, add asafoetida, curry leaves, bell pepper, cook covered for 15 minutes.
Add salt, sugar and chili powder and cook another 3 minutes.
Add toasted fenugreek and cumin seeds and cook 1 more minute.
Remove from heat and cool.
Will keep in fridge up to 1 month.