Hot Sweet And Sour Pepper Dip

Now, for the recipe part. This recipe is a classic example of fusion indian cooking. A few days back, Mother’s Recipe sent me a hamper with some of their product samples and asked me to come up with an innovative recipe using one of them. Among the many samples that i received was the Gujarati Gor Kheri pickle. Now, honestly, i m that super spicy eyes and nose watering pickle sort of girl. So, a sweet pickle doesnt appeal much to me. In the pickle sense that is. Which is when i decided to use the pickle in a recipe of my own and give it a sort of middle eastern touch. This dip is the outcome of all that thinking. I also used this in another recipe which i ll be posting very soon. In the meanwhile, if you all have some Gor kheri at home, then do try making this dip.

Recipe For Hot Sweet And Sour Pepper Dip

Mini sweet peppers 4 to 5

Garlic 1  small bulb

Almonds 1/4 c

Sesame seeds 1 tbsp

Paprika 1 tsp

Parsley 1 tbsp chopped finely

Mothers Recipe Gor Kheri Pickle 2 tbsp

Olive oil 2 tbsp

Lemon juice 1/2 tbsp

Salt to taste

Note:

In case you dont find mini sweet peppers near where you live, you can substitute them with regular red and yellow peppers.

You can use any other toasted nuts like pistachios or walnuts in the place of almonds for a variation.

Add lemon juice just before serving.

This dip keeps well for 4 days when refrigerated

Directions

Preheat oven to 180 C.

Coat peppers with oil generously and wrap them in foil.

Chop heads of the garlic bulb and drizzle olive oil on the exposed head.

Wrap the garlic in foil.

Place the peppers and garlic on a baking tray and roast in the preheated oven for about 20 mins.

Once done, remove peppers and garlic from foil.

Peel the roasted garlic and keep aside the cloves.

Let cool the peppers and garlic.

Toast the almonds and sesame seeds on high in the microwave for about 2 mins.

Let cool.

Once cool, place the roasted peppers, toasted almonds and sesame seeds, 1/2 tbsp chopped parsley, Gor kheri pickle, paprika and salt in a blender and blend to a smooth paste.

Once done, transfer to a bowl.

Mix in the remaining parsley leaves and lemon juice to the dip.

Drizzle some olive oil and sprinkle 1/4 tsp paprika.

Serve as an accompaniment or a dip for a crudite platter.
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