If a meal lacks something tangy, the flavor seems dull. Although you may have already tried mango and lemon chutney, this time it is worth trying a spicy and aromatic cauliflower and green pepper chutney to enjoy the special taste of winter. The mixture of cumin, mustard seeds, and carefully selected spices enhances the flavor of this chutney so much that it stimulates the appetite. Preparing this dish is very simple, and it multiplies the enjoyment of eating, prompting one to eat more roti instead of just one.
Below is a simple recipe for this chutney.
To prepare the chutney, you will need:
- Cauliflower: 1 medium (cut into small pieces)
- Green pepper: 10-12 (cut lengthwise or into desired pieces)
- Cumin (Jeera): 2 tablespoons (coarsely ground)
- Mustard seeds (Rai): 2 tablespoons (ground)
- Fennel powder (Methi dana): ½ teaspoon
- Turmeric powder: 1 teaspoon
- Red pepper powder: 1 teaspoon (to taste)
- Asafoetida (Hing): ¼ teaspoon
- Kalonji: ½ teaspoon
- Mustard oil: 4-5 tablespoons
- Vinegar or lemon juice: 1 tablespoon (optional, for preservation and acidity)
- Salt: to taste
First, you need to prepare the cauliflower and pepper. The cauliflower florets should be cut into small pieces and soaked in hot water for five minutes to remove impurities. Then, the cauliflower and green pepper are thoroughly washed and spread on a clean cloth to dry in the sun or under a fan for one to two hours, removing all moisture.
Next, prepare the spices. Cumin, mustard seeds, and fennel are lightly roasted in a pan until excess moisture evaporates, after which they are crushed into coarse crumbs.
Heat the oil. Heat the mustard oil in a pot until it smokes. After that, turn off the heat and let the oil cool slightly to a warm state.
Mix the ingredients. In a large bowl, mix the dried cauliflower and green pepper. Add the coarsely ground cumin, mustard seeds, turmeric powder, red pepper powder, kalonji, asafoetida, and salt to taste.
Add the oil and vinegar. Pour the warm mustard oil and vinegar (or lemon juice) over it, mixing all components thoroughly so that the spices evenly coat every piece.
Store. The resulting spicy cauliflower and pepper chutney is ready! It should be transferred to a clean, dry glass jar. It can be consumed immediately, but for long-term storage, it is recommended to keep it in the sun.