Roasted Red Pepper Chutney
A full-bodied, rich roasted red pepper chutney with the sweetness of peanuts and onions and the tang of tomatoes. Gluten free and vegan.
Servings: 4 servings
- 2 roasted red bell peppers (you can use the jarred ones or if roasting your own, roast over an open flame, turning on all sides, until the skin is all charred and blackened. Let the pepper cool before rubbing off the charred skin.)
- ½ cup peanuts
- 1 small onion minced
- 1 small tomato minced
- ½ teaspoon cayenne
- ½ teaspoon curry powder
- ½ teaspoon paprika optional
- 2 teaspoon sugar
- ½ teaspoon coconut oil
- Salt to taste
Roast the peanuts in a small saucepan for 2-3 minutes or until the skins are slightly darker. Set aside.
In the saucepan, add the oil, heat, and then add the onions with a pinch of salt.
Cook until the onions are softened, about five minutes.
Add the tomatoes, sugar, curry powder, paprika and cayenne. Cook, stirring frequently, until the tomatoes have reduced and are darker and most of the liquid is gone.
Place the peanuts and red peppers with the tomatoes and onions in a food processor. Blend. I like my chutney quite smooth, but leave it a little coarse if you'd like texture.
Serve with dosa or use as a dip. Perfect either way.
Calories: 142kcal | Carbohydrates: 10.9g | Protein: 5.7g | Fat: 9.7g | Potassium: 223mg | Fiber: 3.4g | Calcium: 30mg | Iron: 1.4mg