Bell pepper chutney recipe!
Chutney is one of the basic yet versatile recipes in South Indian cuisine. Yet chutneys come in various flavor and texture. On one end there is the basic coconut chutney that can be an able pair for any dosa and there are chutneys that pair well with rice too. Today, I am sharing one such recipe with Bell Pepper that pairs well with rice or Indian flatbread or dosas too.
Bell Pepper Chutney (a.k.a Capsicum Chutney) is definitely not a common recipe that you can find online. It is one of those recipes that have not yet popularized in cooking shows or blogs. But considering how easy it is to prepare, it is my pleasure to share the recipe with you today. It is packed with flavor and nutrition. All it takes to prepare is a few basic ingredients that are sauteed and blended.
The key to preparing this recipe is to cook the bell peppers until they are soft. This brings out all the flavors from them and also caramelizes the onions at the same time. Hence you get a sweet tasting chutney with great flavor. I paired it with steamed jasmine rice, but it also goes really well with dosas. Try them with the latest Moong Dal Oats dosa recipe that I shared last month or with Fresh Pumpkin Dosa for a mouth-watering experience 😉
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Here are the recipe details….
Bell Pepper Chutney Recipe
Chutney is one of the basic yet versatile recipes in South Indian cuisine. Yet chutneys come in various flavor and texture.I am sharing one such recipe with Bell Pepper that pairs well with rice or Indian flatbread or dosas too.
- 2-3 Tbsp Cooking oil
- 2 tbsp Bengal Gram / Channa dal
- 1 Tbsp tbsp Urad dal/ Split black gram
- 5 dry red chilies
- 2 garlic cloves
- 1 medium size onion
- 1/2 Cup chopped tomatoes
- 2 capsicum/ bell pepper
- 1 Tsp tamarind paste or use lemon juice
- Salt to taste
- 1 Tsp mustard seeds
- Pinch of Asafoetida
- 5-7 curry leaves
Follow up with grated garlic cloves and sauté for 30 seconds.
Add onion and sauté for a minute.
Add bell peppers and continue to sauté for 40 - 60 seconds. Later on, add chopped tomatoes and sauté for another 30 sec.
Add tamarind paste and cook for about 4-5 minutes or until the bell peppers turn soft.
Add salt to taste.
Take the pan off the heat and add grated coconut.
Blend them together with ¼ cup of water to a smooth consistency.
To prepare the tempering: In a hot pan fry one teaspoon of mustard seeds and a couple of red chilies in one teaspoon of vegetable oil. As they start to sizzle, add curry leaves, asafoetida and remove from heat.
Garnish the chutney with the tempering.
The key to preparing this recipe is to cook the bell peppers until they are soft. This brings out all the flavors from them and also caramelizes the onions at the same time.
Creamy and delicious Bell Pepper Chutney is ready to serve!
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