Red Bell Pepper Chutney | Red Capsicum Chutney | Chutney Recipes

At last Diwali has come and gone. Our pantry is filled with sweets and snacks enough for a month(..I hope so) and I am sure gonna gain a few kgs by the time everything is gone. I still have a few sweets recipes pending in my drafts but let us give it a rest. Lets come back to real life and concentrate on daily cooking for the time being. Something like this simple and tasty red capsicum chutney. The red capsicum gives a sweet but hot kick to this chutney which makes it a perfect dip for dosas and idlis.

You could replace the red bell pepper with yellow or orange varieties too but the red one adds color I would say. Add two cloves of garlic if you like that flavor. A quarter tsp of tamarind paste could also be added for that slight tanginess. I have skipped both these in my recipe but the next time I try this I would definitely add both of them.

~*What U Need*~ Onion - 1, medium sized, cubed Tomato - 1/2, medium sized, cubed Red bell pepper - 1 cup, cubed Red chilli - 1, large Cumin seeds - 1/4 tsp Urad dhal - 1 tsp Grated coconut - 2 tbsp Oil - 1 tsp Salt - to taste For tempering Oil - 1 tsp Mustard seeds - 1 tsp Urad dhal - 2 tsp Red chilli - 1, optional Curry leaves - few How I Made it: Heat oil in a non-stick pan, add cumin seeds and urad dhal and fry till brown. Add the red chili and fry. Now add the onions and saute till soft. Add the tomatoes and fry till mushy. Next add the red bell pepper and saute till brown and blistered and cooked. Add the coconut and saute for 1-2 mins. Season with salt. Take this in a blender and blend to a smooth chutney adding water. In a pan, heat oil for tempering and add the mustard seeds and when spluttered add urad dhal, red chilli and curry leaves. Fry till the dhal is browned. Pour over the chutney, mix and serve.

Serve with dosas/idlis...

So thats it Folks...
With Love,

Signs off!!!