Bell Peppers Chutney / Capsicum Chutney Recipe / Kodamilagai Chutney / Kodamulagu Chutney

       The first time I tasted this chutney was when I got a Surprise Potluck party from my friends for my birthday. My Friend Bindu was the one who prepared this and I could not recognize that it was bell pepper chutney. This is a very tasty combination for our dosa or Idli. Now I got a good way to use peppers as my hubby is not a big fan of using them in curries.

Ingredients:

Bell peppers - 1 no (Large sized)

Onion - 2/3 cup (Finely chopped/ 1 Medium sized)

Tomato - 1/2 cup (Finely chopped / 1 Small sized)

Green chillies - 2 no's (Small sized)

Dry Red Chilli - 2 no's (Small sized)

Salt - as needed

Garlic pods - 2 small pods

Oil - 1 teaspoon

To Temper:

Oil - 1 tablespoon

Mustard seeds - 1/2 teaspoon

Cumin Seeds - 1/2 teaspoon

Urad dal - 1/2 teaspoon

Curry leaves - 3 no's
Red chilli - 1 no (based on spice requirement)

(Tempering is done to increase flavor so with Oil and Mustard alone is also fine)

Method:

• Take a non stick pan and heat 1 teaspoon of oil. Add onions and garlic and saute till onions are transparent. Add Tomatoes with Red and Green chillies(add less if you need it to be less spiced) and saute till tomatoes get soft and cooked.

• Add chopped Bell peppers and cook until peppers become soft and cooked (I used all the colors of peppers as they were left-overs from Paneer Tikka I made for a party. But only one color is fine as well). Switch off your stove and cool down to room temperature. Add the mixture to a food processor with salt and grind to fine paste and transfer to a bowl.

• Take a small pan and heat 1 tablespoon of oil. Add mustard seeds and let it splatter. Add all other ingredients under "To Temper" column and let it just get slightly brown. Switch off stove and add the tempering to the ground chutney and mix well.

• This is a great side for South Indian Recipes like Idli / Dosa or use as a dip for tacos or can also be used for making base sauce for Pizza.

My Notes :

• This is a spicy chutney, so add chillies according to your need.
• Tempering is done to increase flavor so if any ingredient is not available then just temper with oil and mustard or hot oil only.

 

 This week Summer Fest is featuring Peppers, so do checkout for some Great Pepper Recipes from other "Summer Fest" Friends below:

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito 
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad

Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style

The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
FN Dish: Sensational Stuffed Peppers

Sandwich Chutney / Green Chutney for Sandwich / Sandwich with Green chutney

                  

              I enjoyed growing up eating lot of chaat items from Sowcarpet area and also with my North Indian Friends. Sandwich was one such item introduced to me by my friends. Loved watching our "Sandwichwalla" making it and playing with his knife while spreading that "Tikka Green chutney" and butter like a drummer rolls his sticks while playing. 

           After coming to the US, I learnt that Sandwiches are possible without chutney's too...still our taste is totally Indian and love that green tangy chutney. So here goes my recipe,

Ingredients:

For chutney:

Mint leaves / Pudhina - your hand full or 1 small bunch

Coriander leaves - your hand full or 1 small bunch

Green chilli - 3 no's (increase or decrease according to your taste)

Cumin seeds - 1/2 teaspoon

Garlic - 1 small pod

Onion - 1 tablespoon (finely chopped)

Lemon juice - 1/2 teaspoon

Salt - as needed

For sandwich:

Onion - 4 Thin sliced pieces

Tomato -  4 Thin sliced pieces

Potato -  4 Thin sliced boiled pieces

Cucumber - 4 Thin sliced pieces

Butter - 1 tablespoon(in room temperature)

Bread - 4 slices

Salt - a pinch

Pepper - a pinch

Method:

• Grind all the ingredients together in a grinder to a fine paste and check for salt.

• Spread butter on all the four slices. Spread green chutney on one side of a bread slice. Arrange sliced vegetables, sprinkle some salt and pepper, slice and serve. We can also toast them on a toaster for making it a toasted sandwich. 

Also happy to link this to Cooking with Green event by Savorindian
http://savorindian.blogspot.com/2013/12/event-announcement-cooking-with-green.html