Hot Pepper Chutney

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Hot Pepper Chutney

 

9 hot green peppers, jalapenos

1 teaspoon cumin seeds

1 cup oil

1 hand fresh coriander leaves chopped

1 teaspoon salt

1 teaspoon asofoetida

10 fenugreek seeds

1 tablespoon oil

1/8 teaspoon mustard

1/8 teaspoon cumin

1/8 teaspoon sesame seed mix

 

Cook peppers and cumin seed in oil over low heat, stirring occasionally. Turn

peppers when browned. Top with coriander leaves. Cook 20 minutes. Crush peppers

to medium pulp. Add salt, asofoetida and fenugreek seeds. Heat 1 tablespoon

oil. Add mustard, cumin, sesame seeds. When seeds pop, add to pepper mixture.

Put pepper mixture in pan and stir to work all the seeds into chutney.

 

 

 

 

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