Even though the name of the post is mouthful, the recipe is as simple as it can get -
1 Bell pepper
1 Large tomato
4-5 Sprigs of garlic leaves
2 Small chilies (or per taste)
1 tsp Oil
1/2 tsp Cumin seeds
Salt per taste
Chop tomatoes, bell peppers and chilies in chunks. Chop garlic leaves in 1 inch pieces.
Heat oil in a small pan. Add cumin seeds and let them sizzle. Add garlic leaves let them wilt and add chopped peppers. Roast them on a medium heat for 5-6 minutes. Now add nuts and salt and roast for couple more minutes. Then add tomatoes and roast it till water evaporates almost completely.
Let the mixture cool down and grind coarsely. Adjust salt and enjoy with Adai, Idli, Pasarattu or with simple bread.
- I prefer using red bell pepper as I like that flavor the most. Even though the picture shows pieces of green pepper, the variety actually yields red peppers.
- This is not very spicy chutney.
- You can use almonds/pine nuts/sunflower seeds instead of cashews ad peanuts.
- If you do not have garlic leaves you can use garlic chives or even a small clove of garlic.