Cranberry Red Peppers Chutney
The best part of moving to the U.S. is that I've been bestowed with many talented friends (read cooks). Few recipes that are
hard to find in google are now mine, and the best part is these recipes always come with actual food itself. This is one
such recipe I got from my friend Padma, she is a very enthusiastic and experienced cook. Try this once and am sure the
taste will keep lingering in your mouth till you make it again :)
This is an excellent side dish for your everyday idlis/dosas - something sweet, something tangy, something spicy and something rich or a spread for the morning bread or just use it to spice up plain rice to make a simple quick lunch.
Studies have shown that consumption of berries have potential health benefits against cancer, aging and
neurological diseases, inflammation, diabetes, and bacterial infections. (Source :http://www.nutrition-and-you.com)
Bell peppers are rich in Vitamin C, alos contain Vitamin A and other B group of vitamins and some essential
minerals, Very less in calories (about 30 per 100g) , they are a great source of nutrition.
Yes, you can get all these just by eating a lip smacking dip :)
Here's the recipe :
Method - Easy
Makes - 2 Cups.
Ingredients :
Red bell pepper - 1;
Cranberries - 3/4 cup;
Red Chilles - 3 (DEpends on your spice levels)
Jaggery - 1 tsp. (Optional)
Seasoning :
Mustard Seeds - 1 tsp.
Urad Dal - 1 tsp.
Sesame Seeds - 2 Tbsp.
Oil - 1 Tbsp.
Turmeric - a pinch
Salt to taste.
Preparation - 5 mts.
1. Wash the bell peppers well and chop them roughly.
2. Boil water and blanch the cranberries in water.
Method :
Time Taken - 10 mts.
1. Heat oil in a pan. Add mustard seeds and let it splutter, add the urad dal , red chillies , sesame seeds and roast
until the urad dal and sesame seeds turn brown.
2. Add Bell peppers and the blanched cranberries.
3. Add turmeric and salt, cover the pan with the lid and let it cook for 10 min in medium flame or until the peppers and cranberries turn soft.
4. Transfer the contents to a blender / mixer jar and let them cool a bit.
5. Blend the mixture well, add jaggery if you are using it.
6. You can optionally season it again with mustard seeds, this is just for garnishing purposes.
Enjoy the dip/chutney with idli/dosas or with your bread.
