Sunday, April 27, 2014

Red Bell Pepper Tomato Chutney

Red Bell Peppers/Capsicum is one vegetable which is rich in vitamins and nutrients.  Red bell peppers are the ripe version of green bell peppers and hence they have a sweet taste. They have double the amount of vitamin C and are 10 times rich in Vitamin A. They are rich source of anti-oxidants. They are a great source of Vitamin B6 and minerals. They grow in different colors varying from green, red, yellow, orange etc. Making a chutney out of this versatile veggie is a good way to start a day with. This  chutney is a nice accompaniment for idly, dosa, adai or pongal. Now to the recipe!!


Red Bell Pepper - 1, chopped into 1" pieces
Tomatoes - 2, chopped
Onion - 1, chopped
Garlic - 4 or 5 cloves
Coriander leaves - 2 tbsp

Salt and Oil as required

Dry roast

Channa dal - 1 tbsp
Urad dal - 1 tbsp
Dry red chillies - 2 (adjust as per taste)
Cumin - 1 tsp

For Tempering

Oil, mustard seeds, curry leaves, dry red chillies and hing

  1. Heat a pan, dry roast the ingredients mentioned under "Dry roast" and set aside.
  2. Add oil in the heated pan, add garlic and saute for a minute. Then add the onions and saute until they turn transparent. Now add the tomatoes and fry until they turn mushy. After that add the red bell pepper and coriander leaves. Cook for 3-5 minutes or until the red bell pepper is half cooked. Allow to cool down.
  3. Blend the dry fried ingredients to a coarse powder and then add the bell pepper, tomatoes mixture along with salt and grind to a fine paste
  4. Do the tempering and add to the chutney. Serve with any kind of idly or dosa.

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