This spicy 'n tangy chutney is made with roasted bell peppers and raspberries.This is my entry for VOW-JFI "Bell peppers" hosted by Pooja of My creative ideas.
Red Bell pepper - 1 ( used store brought roasted bell pepper)
Raspberry - 10
Olive oil - 2 tsp
Sugar - a pinch
Red chilly powder - 2 tsp
Grated ginger - 1/2tsp
Salt - as needed
Take out roasted bell pepper from the bottle and drain it in a paper towel.Chop it into fine piecesIn a sauce pan, heat olive oil.Add ginger and raspberry and saute them.As they started to cook, add roasted bell pepper,chilly powder,salt and sugar.Saute well and mush the gravy very well so that you won't get pieces of raspberry or bell peppers.Serve it with dosa,roti or bread.
Note : If you want reduce the tanginess (i hope this is the word, well u know what i mean :D), you can always adjust the number of raspberry.