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. Check to get new recipe updates by email.
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.
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