How To Make Red Bell Pepper Chutney?
Red Bell Pepper Chutney is a fabulous addition to any dosa lovers repertoire. This red bell pepper chutney is promising in terms of flavor, color and taste. And it justifies my chutney criteria that anything that i make must have at least one vegetable in it. I am a veggie lover. And i try and incorporate veggies into my food to the maximum amount possible. And those rich vibrant coloured veggies are always a scorer with me. For their rich antioxidant properties. Not only veggies but also berries. I would probably live on those multicoloured bell peppers or slush pink strawberries or even that deep purple cabbage that we get. Cherry tomatoes and cranberries make me drool when it comes to desserts and salads. Bell peppers make me eat a lot of food. So when i was rummaging in my fridge for something to make chutney with, i stumbled upon these red bell peppers that i had picked up the other day. And i remembered that this chutney was doing a lot of rounds in the blogosphere. I dont know if its the authentic recipe but this is just my own attempt. And it tasted delicious with dosa. So give it a shot.
Recipe For Red Bell Pepper Chutney
Red Bell Pepper Chutney
A delectable chutney with red bell peppers and tomatoes that pairs well with idli, dosa, chapati, puri and the likes.
- Red bell pepper 1 large cubed coarsely
- Tomatoes 2 medium chopped coarsely
- Garlic cloves 5
- Dry red chilies 3 to 4
- Tamarind paste 1 ½ teaspoon
- Salt as needed
- Oil 1 tablespoon
- For tempering:
- Mustard seeds 1 teaspoon
- Curry leaves a sprig
- Hing a large pinch
- Oil 1 teaspoon
- Heat oil in kadai. Add the garlic cloves and saute for a min. Add the tomatoes and saute till they are soft
- Now, add the bell peppers and fry them for 3 to 4 mins. It even tastes great of you char them a little in the edges.
- Next add the dry red chillies and combine well.
- Let it cool.
- Add tamarind paste and salt to this and grind in a mixer to a smooth paste
- Temper with mustard seeds, curry leaves and hing.
- Serve with dosa or idly or even parathas.
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