Red Pepper Chutney

INGREDIENTS:


1 tablespoon tamarind pulp
4 dried red chillies
1 teaspoon coriander seeds
4 red bell peppers, diced
2 tablespoons vegetable oil
2 teaspoons mustard seeds
5 curry leaves
a pinch of fenugreek seeds
salt

Method


1 In a small bowl, cover the tamarind pulp with 4 tablespoons of hot water. Break up the pulp as much as possible using a small spoon, then leave to soak for 20 to 30 minutes. Sieve to give 4 tablespoons of tamarind water

2 Meanwhile, place the chillies and coriander in a dry frying pan and toast for 2 to 3 minutes over a medium heat.

3 Transfer the toasted spices to a blender and add the bell peppers, tamarind water and some salt. Grind to a smooth paste and transfer to a serving dish.

4 Heat the oil in a saucepan. Add the mustard seeds and, as they begin to pop, add the curry leaves and fenugreek. Pour the contents of the pan over the red bell pepper mixture and gently stir through before serving.