Walnut And Smoked Bell Pepper Chutney

15 Minutes

Serves 1 Cup

Author: Rajni Ram

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Chutneys are a popular condiment in Indian cuisine, and the Walnut and Smoked Bell Pepper Chutney is an excellent example of the versatility of this side dish. The chutney can be served as a dip or a spread, and it pairs well with a variety of dishes, including Idli, Dosa, Uthappam, sandwiches, and even roasted vegetables.

Walnut and Smoked Bell Pepper Chutney is a delicious and nutritious side dish that can add a burst of flavor to any meal. This delectable chutney is made with red bell peppers and walnuts, which are packed with vitamins, minerals, and antioxidants. The sweetness of the bell peppers blends perfectly with the nutty flavor of the walnuts, making it a popular choice among foodies and health enthusiasts alike.

To make Walnut and Smoked Bell Pepper Chutney, you need to roast the red bell peppers until they are charred and tender. Then, they are peeled, deseeded, and blended with twalnuts, green Chillies, Dry Red Chillies, lemon juice, salt, and Paprika powder. The result is a creamy and flavorful chutney that is rich in texture and taste.

Walnuts are a key ingredient in this recipe, and they offer numerous health benefits. They are loaded with omega-3 fatty acids, which are essential for brain health and can reduce the risk of heart disease. Additionally, they are a good source of protein, fiber, and antioxidants, making them a superfood that can boost your overall health.

In conclusion, Walnut and Smoked Bell Pepper Chutney is a delectable and nutritious side dish that can elevate any meal. With its versatile flavor and health benefits, it is a must-try for anyone who loves chutneys and healthy eating.

Ingredients

Walnuts 1/2 cup
Red Bell Pepper 1 whole
Green Chilli 2
Dry Red Chillies 2
Salt as required
Red Chilli powder 1/4 tsp ( if very sensitive to heat skip this)
Kashmiri Chilli powder 1/4 tsp
Juice of 1/2 a medium sized lemon or 1 tbsp

To Temper

Refined oil 2 tsp
Mustard seeds 1/2 tsp
Urad Dal/ split black lentils 1/2 tbsp
Curry Leaves a few
Dry red chilli broken 1

Wash and dry a medium to big sized Red Bell Pepper. Brush oil over it, and put it on the flame to Char/ Roast it. When fully black, transfer to a bowl of water to cool it. Once cool, remove the charred skin and chop into small pieces. Discard the seeds.
In a blender jar take the Walnuts, green chillies, dry Red chillies, salt and the chopped roasted Bell Peppers, abd blend them. Add water and blend to a fine paste.
Now add Red chilli powder, Kashmiri red chilli powder, and lemon juice and mix. ( skip adding Red chilli powder if sensitive to heat).
Finally, take oil in a tempering pan. Add mustard seeds, and when they crackle, add the curry leaves and the broken dry Red chilli pieces. Drop the tempering into the chutney and serve.

Wash and dry a medium to big sized Red Bell Pepper. Brush oil over it, and put it on the flame to Char/ Roast it. When fully black, transfer to a bowl of water to cool it. Once cool, remove the charred skin and chop into small pieces. Discard the seeds. In a blender jar take the Walnuts, green chillies, dry Red chillies, salt and the chopped roasted Bell Peppers, and blend them. Add water and blend to a fine paste. Now add Red chilli powder, Kashmiri red chilli powder, and lemon juice and mix. ( skip adding Red chilli powder if sensitive to heat). Finally, take oil in a tempering pan. Add mustard seeds, and when they crackle, add the curry leaves and the broken dry Red chilli pieces. Drop the tempering into the chutney and serve.

Notes:

I have used untoasted Walnuts, but you can toast them if you like.
Instead of lemon juice, tamarind extract can also be used.
For deeper colour and flavor add another Bell Pepper. I did not want the Bell Pepper to over power the Walnut flavor, so I used only one.