Serves: 5
Total Calories: 25
1. Prepare the peppercorns. Then place the garlic, ginger, red chili peppers, bell peppers, and lime juice in a food processor or a blender and process until smooth. Add the paprika, ajwain, 1 1/2 tablespoons pepper, and the salt and process again until smooth.
2. Transfer to a serving bowl, garnish with the remaining pepper and serve. This chutney stays fresh in the refrigerator about 1 month or in the freezer about 6 months.
VARIATION: Make a simpler garlic chutney by processing together 2 large peeled heads fresh garlic, 2 teaspoons ground cayenne pepper, 1 small tomato, 1 teaspoon ground cumin seeds, and 1 teaspoon salt to make a smooth paste.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Garlic and Fresh Red Chili Pepper Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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