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+ servings

Red Bell Pepper Chutney

Anusha Praveen
A delectable chutney with red bell peppers and tomatoes that pairs well with idli, dosa, chapati, puri and the likes.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Accomapaniment
Cuisine Indian- South
Servings 2


  • 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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