Title: Red Pepper Chutney
Categories: Stewart5
Yield: 8 servings

1/2 lg Red bell pepper; chopped
20 lg Fresh chopped mint leaves or
30 sm Fresh chopped mint leaves
2 tb Fresh lemon juice
1 Garlic clove; chopped
1/2 ts Cayenne pepper; or to taste
1/2 ts Salt; or to taste
Freshly-ground black pepper
1 tb Chopped slivered blanched
-almonds
1 ts Chopped fresh dill

Place bell pepper, mint leaves, lemon juice, garlic, cayenne, salt, and
black pepper in an electric blender. Puree until smooth. Add almonds; blend
again. Pour chutney into a bowl, and adjust seasonings. Add dill. Serves 8.

Cuisine: "Indian" Source: "Martha Stewart Living - (www.marthastewart.com)"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 4 Calories (kcal); trace Total Fat; (6% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Recipe from Madhur Jaffrey

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