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.
In a hot pan, add 1-2 tablespoon oil. When it heats up, add Bengal gram.As they turn golden, add urad dal and red chilies and saute for 30 seconds.
Follow up with grated garlic cloves and saute for 30 seconds. Add onion and saute for a minute.
Add bell peppers and continue to saute for 40 - 60 seconds. Later on, add chopped tomatoes and saute 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.