This hot, savory chutney is from what used to be India’s northwest frontier but now is on Pakistan’s border with Afghanistan. There it is made with fresh red chilies, which have beautiful color and medium heat. They are not always easy to find, so I use a mixture of red bell peppers and cayenne pepper. They are always combined with nuts, generally almonds but sometimes walnuts. This chutney may be frozen. It is like gold in the bank. Serve it with kebabs, fritters, and with a general meal.
Recipe information
Yield
serves 8
Ingredients
1/2 large red bell pepper, seeded and coarsely chopped
20 large fresh mint leaves or 30 smaller ones, coarsely chopped
2 tablespoons lemon juice
1 clove garlic, coarsely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon slivered blanched almonds or chopped walnuts
1 teaspoon chopped fresh dill
Preparation
Put the red bell pepper, mint, lemon juice, garlic, cayenne, salt, and black pepper into a blender in the order listed and blend until smooth. Add the almonds and blend again. Pour into a bowl and check for seasonings. Mix in the dill.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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