Red Pepper and Coconut Chutney

Outside of the American psyche we have other programmer food than pizza which fuels software development - a lot of people who work in the Investment Banking community are addicted to curry and there's a good choice of hard core restaurants nearby like one of my favourites, the Lahore Kebab House. So as well as software wisdom, we'll be posting the occasional recipe - here's a start. This chutney only keeps for about a week in a cold fridge but is wonderful - if you can get it - use Kashmiri chilli powder for a more mellow flavour...

Ingredients

Two large red peppers (Bell or Capsicum)
Two teaspoons of roasted cumin seeds, finely ground
Two cloves of garlic
Two tablespoons of dessicated coconut
Half a teaspoon of salt
Half a teaspoon of hot chilli powder
Two tablespoons of water

Method

Dry roast the cumin seeds in a frying pan, colouring them to your taste, the darker the
roast, the stronger the taste. Grind in a spice mill or coffee grinder to a fine powder

Deseed the peppers and cut into small chunks suitable to put into a hand blender jug, then add
all the ingredients. Blend with a handblender and decant to a sterilised jar which should be refrigerated.

This is an excellent accompaniment to cold meats, dosas and any curry, particularly fish/shellfish.