Total Calories: 25
1. Prepare the peppercorns. Then place the garlic, ginger, red chili peppers, bell peppers, and lime juice in a food processor or a blender and process until smooth. Add the paprika, ajwain, 1 1/2 tablespoons pepper, and the salt and process again until smooth.
2. Transfer to a serving bowl, garnish with the remaining pepper and serve. This chutney stays fresh in the refrigerator about 1 month or in the freezer about 6 months.
VARIATION: Make a simpler garlic chutney by processing together 2 large peeled heads fresh garlic, 2 teaspoons ground cayenne pepper, 1 small tomato, 1 teaspoon ground cumin seeds, and 1 teaspoon salt to make a smooth paste.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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