Sunday, 16 August 2015

yellow pepper chutney

Remember the green pepper relish I was raving about last week?

I thought that to make a yellow version of the same thing, I'd just have to switch peppers!

It wasn't quite so simple.

Firstly, the herbs had to change, to keep the yellow yellow.

And then the complementary ingredients.

And the processing.

And before I knew it, I had a whole new recipe!

Yellow pepper chutney

Time: 10 minutes


2 large yellow peppers, deseeded, chopped and white spongy bits removed
Zest of half a large lemon
The splash of lemon juice
Parsley stalks (they're lighter than the leaves, and so help keep the vivid yellow)
A piece of green chilli
4 cashew nuts
Salt to taste
A pinch of sugar


Blitz everything in a blender until it transforms into a chutney.


It's funny how green peppers when blended turn out smoother and creamier. Today's baby is distinctly chunky!

I made finger-millet crackers to go with the dip. Shall post the recipe for those tomorrow.

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