Fire Roasted Onion Bell Pepper Chutney
Last week we did some impromptu BBQ. We had friends over for coffee after dinner on Friday evening. One of them loves bhutta (fire roasted corn on the cob). So we got some corns and started the fire. It was bit cooler and breezy that night, perfect for campfire. Instead of sitting inside sipping coffee we all enjoyed the warm bhuttas around the barbecue pit. At the end everyone was super full with bhuttas, orange cake and banana cake. The fire was still burning. We roasted some potatoes, onions and lone red bell pepper. I just removed top later of onion, washed the bell pepper and dropped in on the coals directly. We removed coal ash with damp cloth before storing. Everyone was so full that I had to keep the roasted veggies in the fridge.
Next when I called my mom, I asked recipe of amati my grandma used to make with fire roasted onions. Instead she told me this chutney recipe that grandma used to make. Its super simple and tastes great with idlis and dosa.
2 Fire Roasted Onions - medium size
1 Fire Roasted red Bell Pepper - small size
1 tbsp Cumin Seeds
2 tbsp Jaggery
1 tbsp tamarind
1 tsp Red Chili Powder (or per taste)
Salt per taste
Peel the roasted bell pepper and de-seed.
Peel top 2 layers of roasted onion.
Dump everything to grinder jar.
Finely grind it and adjust the seasoning.
Keep aside for 30-40 minutes before serving.
- If you do not have BBQ pit, you can broil the veggies for 25-30 minutes turning couple of times.
- You can just use onions and omit the bell pepper if you cant get one.