Spiced Ruby and Emerald Indian Pepper Relish Chutney
Brighten your palate with the vibrant and aromatic Spiced Ruby and Emerald Indian Pepper Relish Chutney! This irresistible condiment combines the sweetness of red and green bell peppers with the bold flavors of toasted spices, fresh ginger, and garlic. Enhanced by a hint of tangy white vinegar and caramel-like jaggery or brown sugar, this chutney delivers a symphony of flavors—sweet, spicy, and savory—all in one delicious bite. Perfectly cooked to a thick, jam-like consistency, it's versatile enough to pair with grilled meats, cheeses, or classic Indian appetizers like samosas and dosas. Ready in under 45 minutes and packed with colorful ingredients, this relish is the ultimate crowd-pleaser for your next gathering. Store it in the fridge to enjoy its lingering essence for weeks to come!
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Green bell peppers
- 1 medium Red onions
- 4 large Garlic cloves
- 1 inch piece Fresh ginger
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons White vinegar
- 2 tablespoons Jaggery or brown sugar
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Wash and dice the red and green bell peppers into small cubes. Peel and finely chop the red onion, garlic, and ginger.
In a dry skillet, toast the coriander and cumin seeds over medium heat for 1-2 minutes until they become fragrant. Let them cool slightly, then crush them lightly with a mortar and pestle or a rolling pin.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent.
Add the garlic and ginger to the pan, cooking for another 1-2 minutes until fragrant.
Stir in the crushed coriander and cumin seeds, turmeric powder, and red chili powder. Cook for about 30 seconds to toast the spices.
Add the diced bell peppers to the pan and stir well to coat them in the spice mixture. Sauté for 5-7 minutes until the peppers begin to soften.
Lower the heat to medium-low and add the vinegar, jaggery or brown sugar, and salt. Mix thoroughly and cook for another 10-12 minutes, stirring frequently to prevent sticking. The chutney should thicken as the peppers break down slightly.
Taste and adjust the seasoning if needed, adding more salt, chili powder, or jaggery based on your preference.
Remove the chutney from heat and let it cool to room temperature. If desired, garnish with chopped fresh cilantro before serving.
Store in an airtight container in the refrigerator for up to 2 weeks. Serve as a condiment with bread, cheeses, grilled meats, or Indian dishes such as samosas and dosas.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 55.2 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
