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Sunday, September 25, 2016

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper / Red Capsicum Chutney

Red Bell Pepper Chutney is a simple yet delicious dish that goes well with rice, roti or dose. Red peppers have a little bit of tangy and a variant taste to them which adds to the taste to this chutney. 
Initially I only used these red peppers in Italian cuisine in my kitchen but I was just running out of ideas to make Chutney that goes well with rice and I tried this chutney which surprisingly became a hot favourite in my family.

Preparation Time : 5 minutes
Cook Time : 10 minutes
Serves : 4-5

Red bell Peppers : 3 Large deseeded and chopped
Green Chilies : 8-10 medium chopped
cumin seeds/jeera : 1 teaspoon
Tamarind Extract : 1 teaspoon / size of a small lemon
Turmeric : 1/2 teaspoon
Garlic Cloves : 4 peeled 
Oil : 1 teaspoon 
Salt to taste

For Tempering:

Chana Dal/ Senagapappu : 1/2 teaspoon
Urad dal/Minappappu : 1/2 teaspoon
Mustard Seeds/ Aavalu : 1/2 teaspoon
Curry leaves : 1 sprig


Heat oil in a pan add chopped red pepper pieces, green chilies, turmeric, cumin seeds and salt.
Sauté for 8-10 minutes on high until the pieces are cooked well but they still need to be crisp.
Let it cool off, add this mixture, tamarind and garlic cloves to a blender. Pulse it for couple of times. The chutney cannot be really soft, let it be a little coarse.
Heat oil in a small pan and add all the ingredients listed under for tempering and fry them for 2 minutes until the seeds are splattered.
Add this tempering to the chutney. Mix well.
Serve with rice, Roti or dosa.

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