Wednesday, May 11, 2011

Mixed Bell Pepper Chutney

Bell Pepper (also known as sweet pepper/capsicum in other parts of the world) comes in different colors such as red, yellow, orange and green with red bell peppers being the sweetest. Peppers are a good source of essential vitamins, nutrients and lycopene which helps prevent some forms of cancer.

Most of the times, I use green peppers as they taste neutral and work well in rice varieties, gravies and grilled vegetables. For a change, I decided to use mixed bell peppers to prepare a chutney in an attempt to balance the sweetness with the perfect amount of heat to compliment it. The chutney tasted good and was a nice variation from the usual ones....give it a try.


1 1/2 cup mini peppers or mixed bell peppers, diced
1 medium onion, diced
2-3 cloves garlic
5-6 dry red chillies (adjust to taste)
2 tbsp channa dal (split chickpeas), optional
Tamarind paste, to taste

Salt, to taste
2 tbsp oil

For seasoning:

1 tsp mustard seeds
1 tsp urad dal (black gram dal)
Few curry leaves
1 tbsp oil


In a pan, heat oil, add the red chillies,channa dal, onion, garlic and bell peppers. Sauté until the onions turn light brown and the peppers are slightly done. Set aside and let the mix cool down.

In a blender or food processor, grind the sautéed mix along with tamarind paste and salt. Add little water, if required. Pour in a serving bowl.

In a small pan, heat 1 tbsp oil, add mustard seeds, urad dal and curry leaves. After the mustard seeds start spluttering, pour the seasoning on the ground chutney and mix well. Serve with idli or dosa.

Makes 3-4 servings.

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