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)
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
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
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 SalsaWeelicious: 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
