Peshawari Red Pepper Chutney

Name: Peshawari Red Pepper Chutney
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

December 9, 2011

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.

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