Red pepper chutney

Yield: 8 servings

Measure Ingredient
½ large Red bell pepper; chopped
20 larges Fresh chopped mint leaves or
30 smalls Fresh chopped mint leaves
2 tablespoons Fresh lemon juice
1 Garlic clove; chopped
½ teaspoon Cayenne pepper; or to taste
½ teaspoon Salt; or to taste
Freshly-ground black pepper
1 tablespoon Chopped slivered blanched almonds
1 teaspoon Chopped fresh dill

Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in an electric blender. Puree until smooth. Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill. Serves 8.

Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 4 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Madhur Jaffrey Converted by MM_Buster v2.0n.

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