Pepper Recipe
Description
This American main features Oil, Black mustard seeds, Dried red chili pepper, broken in half, Fresh or dried curry leaves. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Blend together the coconut, green chili peppers and ginger in a food pro- cessor or a blender until smooth.
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Add the tamarind paste and fresh coriander leaves and process, scraping the sides of the bowl or jar a few times with a spatula until as smooth as possible.
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Add the salt and transfer to a serving bowl.
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Heat the oil in a small, nonstick saucepan over medium-high
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heat and
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add the mustard seeds, dried red chili pepper and curry leaves.
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Reduce the heat to low and cover the pan until the splut- tering subsides.
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This cooking technique is called tempering or tarhka.
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Quickly add to the chutney and stir lightly as a garnish.
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Serve immediately or refrigerate for up to 1 week
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 488.8kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 2.3g12%
- Cholesterol 0.0mg0%
- Sodium 36.5mg2%
- Total Carbohydrate 110.0g37%
- Dietary Fiber 38.8g156%
- Sugars 0.7g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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