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Pepper Recipe

Pepper Recipe recipe image
This zesty pepper chutney is a staple in South Indian cuisine, offering a perfect balance of heat, tang, and nuttiness. The base features roasted channa dal, urad dal, and peanuts, which provide a rich, earthy texture. Freshly ground black pepper and curry leaves add aromatic warmth, while tamarind juice and jaggery introduce a sweet-sour complexity that cuts through the spice. Ideal as a condiment for idlis, dosas, or rice dishes, this sauce brings authentic home-style flavor to any meal. It is naturally vegan, gluten-free, and incredibly versatile. Store it in the refrigerator for up to a week for the best flavor profile.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 3.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This zesty pepper chutney is a staple in South Indian cuisine, offering a perfect balance of heat, tang, and nuttiness. The base features roasted channa dal, urad dal, and peanuts, which provide a rich, earthy texture. Freshly ground black pepper and curry leaves add aromatic warmth, while tamarind juice and jaggery introduce a sweet-sour complexity that cuts through the spice. Ideal as a condiment for idlis, dosas, or rice dishes, this sauce brings authentic home-style flavor to any meal. It is naturally vegan, gluten-free, and incredibly versatile. Store it in the refrigerator for up to a week for the best flavor profile.
Ingredients
  • 1 Sprig curry leaves, pepper, asoefetida,
  • 1 Teaspoon mustard, 2 teaspoon sesame seeds, 1/2 teaspoon
Directions
  1. 1
    Dry roast channa dal, urad dal, and peanuts in a pan over medium heat until they turn golden and aromatic, stirring frequently to prevent burning.
  2. 2
    Allow the roasted ingredients to cool completely, then transfer them to a coffee grinder or blender.
  3. 3
    Add grated coconut to the grinder and blend everything into a fine, consistent powder.
  4. 4
    Heat oil in a small pan over medium heat and add mustard seeds.
  5. 5
    Once the mustard seeds begin to splutter, add red chilies, any remaining urad dal or peanuts, sesame seeds, and curry leaves, saut&# 195;©ing briefly until fragrant.
  6. 6
    Pour in tamarind juice and add salt and jaggery to taste, bringing the mixture to a gentle simmer.
  7. 7
    Stir in the ground spice-coconut powder and mix well, cooking for another minute until the chutney thickens slightly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.4mg1%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother consistency, add a splash of water while grinding the roasted ingredients. Adjust the amount of red chilies and pepper to control the heat level.

This chutney can be stored in an airtight container in the refrigerator for up to 5-7 days. The flavors may intensify after sitting overnight.

If you prefer a less sweet version, reduce the amount of jaggery. For a traditional tempering, ensure the oil is hot enough for the mustard seeds to crackle vigorously.

Keywords: chutney, pepper, indian, vegan, tamarind, curry leaves, dal, peanuts, condiment, spice, roasted, coconut, mustard seeds, south indian, sauce, idli, dosa, gluten free, homemade, traditional
Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-35/