By Devi Poojari
Inspired by the Spanish Romanesco, this sweet, spicy and tangy chutney can be enjoyed with pretty much anything from idlis, dosas, upma and even parathas.
1 red bell pepper, roasted 2 tomatoes, roasted 4-5 Byadgi chillies, soaked 1 teaspoon red chilli powder ¼ cup almonds 2 slices toasted bread 1 tablespoon lemon juice 2 tablespoons vegetable oil 4 cloves garlic 1 teaspoon sugar Salt, to taste
Peel the red bell pepper and tomatoes and add it to a blender jar.
Add the remaining ingredients and blend to a smooth paste.
Check for seasoning and adjust, if necessary before storing in an air-tight jar.
Serve with breakfast dishes of your choice and even on top of roasted vegetables.
Image Credit: delish.com