Madhur's Red Pepper Chutney

Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.

  • Servings: 8

Source: Martha Stewart Living, October 1998


  • 1/2 large red bell pepper, seeded and coarsely chopped
  • 20 large or 30 small fresh mint leaves, coarsely chopped
  • 2 tablespoons freshly squeezed lemon juice (1/2 lemon)
  • 1 clove garlic, peeled and coarsely chopped
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon salt, or to taste
  • Freshly ground black pepper
  • 1 tablespoon slivered, blanched almonds, chopped
  • 1 teaspoon fresh dill, chopped


  1. Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and black pepper in the jar of a blender. Puree until smooth.

  2. Add almonds; blend again. Pour chutney into a bowl, and adjust seasonings. Add dill.


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