Roasted Tomato and Red Bell Pepper Chutney/Sauce











A quick recipe today and a little one too. I made this after I had something similar at a friend’s home and asked her for the recipe.

Some condiments are much treasured and worth having a jar full stashed away somewhere in the refrigerator; this one belongs to that category. It is a life saver during emergencies. Few others added to the list are the Chimichurri, Homemade Harissa

and of course the Indian Coriander Mint (Green) Chutney, which I could not live without.

This is more than a chutney/dip that it was served as. I have used this as a pasta sauce (without the coconut and with a different herb than the curry leaves I have used here), as a spread on sandwiches and wraps and I have also used this for a spread on tarts and pizzas.

I followed the bare bones of the recipe and added and took away some. So this is a recipe with lot of personalities and use it freely in any way you want.

The roasting of the pepper and the tomatoes brings out the best in them and the flavor is to die for. It smells sensational from the time it roasts and it lingers after you have had eaten it all.















Roasted Tomato and Red Bell Pepper Chutney/Sauce





Ingredients: (yields about 3/4 of a cup)

1 whole + 1/2 large red bell pepper/capsicum 2-3 medium sized tomatoes 2 cloves of garlic

2 tablespoon freshly grated coconut (Optional and use only if you are using this as a chutney)

2 tablespoon olive oil any fresh herb you want to use (I have use fresh Curry Leaves here)

1/2-1 teaspoon sugar sea salt or some coarse salt crushed red pepper (to taste, or optional)



Preparation: Cut the tomatoes and pepper in half. Drizzle a tablespoon olive oil on them and toss them to coat well. Add salt and crushed red pepper and toss again. Arrange cut side down on a baking tray. Pre heat oven to 450 F and bake for 30 minutes or until the skin of the pepper is blistered and dark. You can broil it for the last 5 minutes. OR

You can toss the veggies with olive oil and salt and heat a skillet; roast it in the pan at very high heat until skin is charred and vegetables are softened. After roasting them, place the veggies in a covered container or a ziploc bag and let it cool down. The “sweating” will help you remove the charred skin easily. Remove all the blackened skin from the tomato and the pepper. Take the pulp of the pepper and tomatoes and combine with all the other ingredients and a tablespoon of olive oil in a food processor and process until smooth.Your sauce/spread/chutney is ready! It will stay in the refrigerator for about 4-5 days.















Related Posts:

Indian Spiced Pineapple Chutney

Sweet & Spicy Fruit Chutney

Apricot Jalapeno Chutney

Mint Coriander Radish Chutney

Roasted Tomato and Lentil Dip

Hummus en Fuego

Chimichurri

Homemade Harissa



