Red Bell pepper chutney/ Red capsicum chutney is a spicy chutney and is a good accompaniment for most of the South Indian tiffin items. It can also be used as a dip for veggie platters / starters and as a sandwich spread for breads. Red bell peppers are simply ripened green peppers and are a rich source of Vitamin C , A and antioxidants.
Preparation time: approximately 20 minutes
To roast & grind:
|Red bell pepper /Red capsicum||1 medium size|
|Urad dhal||1 tablespoon|
|Oil||1 to 1 1/2 tablespoon|
|Mustard seeds||1 tsp|
- Take the red bell pepper, take the seeds out and dispose it. Although deseeding is not a must, I prefer to take off the seeds since it increases the spiciness and also have a tendency to irritate the mucosal lining of the mouth.
- Cut the red bell pepper and tomato into small cube like pieces.
- In a pan, add 1 tsp oil, add 1 tablespoon urad dhal, 2 red chillies and roast it till the dhal turns golden brown. Set aside this.
- In the same pan, add 1 table spoon oil, add the chopped red bell pepper and cook for a minute or so. Now add the chopped tomatoes and cook. Reduce the flame to low and close the pan with a lid. Once the tomatoes become soft and mushy , switch off the flame.
- Transfer the above ingredients to a mixer jar, add the roasted urad dhal , red chillies and salt. Grind this to a fine paste adding water little by little.
- In a pan, add 1 tsp oil, add mustard seeds. When the mustard seeds crackle, add curry leaves and hing. Pour this onto the chutney.
- Serve it as an accompaniment for idli, dosa, appal, pesaratu and bread varieties.
- The above recipe is medium spiced. Adjust the spice level by increasing or decreasing the red chillies.
- After preparing the chutney, if it turns out to be too spicy, add 2 to 3 tsp of sesame oil.