With Snowmageddon bearing down upon D.C., I blended up a tub of my brown rice dosa batter today. Here’s my reasoning: if we are to lose power during the storm, which we almost always seem to, I will at least be able to make us some hot, healthy, nourishing dosas on the gas stove. Besides, since my pantry is almost as cold as a refrigerator in winter (thanks for once, old, poorly insulated house of mine), and dosa batter is fine — even better– with some fermentation, I figure I could always leave the batter in the pantry for a day or two, if the power and the refrigerator decide to turn off.
I wanted to make a really delicious and nutritious chutney to go with the dosas, and because I am on a roasted red pepper binge lately, I tried out a Roasted Red Pepper Chutney.
I must confess I am not color-blind when it comes to my bell peppers. I love the green ones with a passion because they add wonderful flavor to spicy Indian curries. I can take the yellow and orange ones or leave them alone. And I’ve always been a bit unfriendly toward the reds: I know they are the healthiest of all with their superdose of Vitamin A, but I also find their sweetness can throw some savory Indian dishes off balance.
But I do make an exception for roasted red peppers: in fact, they morph into the best-tasting bell pepper when roasted (forgive me, green). And they are particularly valuable in low-fat vegan cuisine because they add a rich, deep, smoky flavor to foods that’s almost indescribably delicious.
They work their magic in this rather brilliant red chutney, while retaining a marvelous, sweet freshness. And did I say how easy this recipe is: there are but a few ingredients here, and they most likely are in your pantry. Peanuts to add that full-bodied flavor, tomatoes for the pleasant tang, onions for sweetness, and cayenne and curry powder for spice and even more gorgeous color.
I am kinda looking forward to the storm now. It’s going to be just lovely to watch the snowflakes fall and gather in a deep pile at the front door while we tuck into lacy, crispy discs of dosa dipped in this gorgeous Roasted Red Pepper Chutney.
Bring it on, nature.
- 2 roasted red bell peppers (you can use the jarred ones or, if roasting your own, roast over an open flame, turning on all sides, until the skin is all charred and blackened. Let the pepper cool before rubbing off the charred skin.)
- ½ cup peanuts
- 1 small onion, minced
- 1 small tomato, minced
- ½ tsp cayenne
- ½ tsp curry powder
- ½ tsp paprika (optional)
- 2 tsp sugar
- ½ tsp coconut oil
- Salt to taste
- Roast the peanuts in a small saucepan for 2-3 minutes or until the skins are slightly darker. Set aside.
- In the saucepan, add the oil, heat, and then add the onions with a pinch of salt.
- Cook until the onions are softened, about five minutes.
- Add the tomatoes, sugar, curry powder, paprika and cayenne. Cook, stirring frequently, until the tomatoes have reduced and are darker and most of the liquid is gone.
- Place the peanuts and red peppers with the tomatoes and onions in a food processor. Blend. I like my chutney quite smooth, but leave it a little coarse if you’d like texture.
- Serve with dosa or use as a dip. Perfect either way.
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