Delicious smoky red pepper chutney with walnuts, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
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Tangy and Spicy Walnut Red Pepper Chutney

Delicious smoky walnut red pepper chutney, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
Course Side Dish
Cuisine Indian
Keyword Chutney Recipe, Red Pepper Dip, Walnut Chutney
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (1/4th cup)
Calories 92kcal
Author Roxana Begum

Ingredients

  • 3 bell peppers red, medium
  • 1/4 teaspoon olive oil
  • 1/2 cup walnuts shelled
  • 1 clove garlic large, grated
  • 2 to 3 tablespoon lemon juice adjust per taste
  • 1 to 2 teaspoons red pepper flakes adjust per taste
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon salt
  • 1 tablespoon cilantro finely chopped (optional)

Seasoning

  • 2 teaspoons olive oil
  • 5 to 6 curry leaves fresh
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds

Instructions

  • Preheat oven to 425º F. Cut the red bell peppers into halves, remove the seeds and stem.
  • Brush some olive oil on the bell pepper halves and place on a foil lined baking sheet.
    Delicious smoky red pepper chutney with walnuts, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
  • Roast the peppers for about 20 to 25 minutes until blistered on all sides.
  • Peel off the blistered blackened areas and roughly chop the bell peppers.
    Delicious smoky red pepper chutney with walnuts, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
  • Add the remaining ingredients (from walnuts through salt) to the chopped bell peppers and run it in a food processor until smooth.
  • Stir the chopped cilantro into the chutney, if using it.
  • Adjust the lemon juice, red pepper flakes and salt to your taste.
  • Heat 2 teaspoons of oil in a small seasoning pan, then add the curry leaves, mustard seeds and cumin seeds. Allow the seeds to turn light brown and add the seasoning over the chutney and stir some into it.
  • Serve this Walnut Red Pepper Chutney with upma, idlis, dosas etc.

Notes

NUTRITION FACTS

 

Servings: 6             

Serving Size: 1/4 cup

 
Calories 92, Total Fat 7 g (Saturated Fat 1 g, Polyunsaturated Fat 4 g, Monounsaturated Fat 2 g), Cholesterol 0 mg, Sodium 198 mg, Potassium 187 mg, Phosphorus 51 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Sugars 3 g, Protein 2 g * The suggested amount of salt is just a guideline and may need to be adjusted.
 

Nutrition

Serving: 0g | Calories: 92kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg