This bell pepper chutney has a bright color and yummy taste, making it one that surely can’t be missed!
Heat mustard seeds, urad dhal and asafoetida 
Saute onions, red chilies and curry leaves 
Add tomatoes and saute 
Add bell peppers and saute 
Add tamarind extract and grind 
Bell Pepper Chutney
This chutney has a bright color and yummy taste, making it one that surely can't be missed!
Servings: 6
Ingredients
- 1 red bell pepper (chopped)
- 2 cups tomato (chopped)
- 2 cups onion (chopped)
- 15 curry leaves
- 7 dry red chilies (adjust to taste)
- 3 Byadgi chilies
- 1 small marble size tamarind
- 1½ tsp mustard seeds
- 1 tsp urad dhal
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 3 tbsp oil
- salt to taste
Instructions
- Add 1 tbsp oil to a pan. Once hot, add ½ tsp mustard seeds, urad dhal and asafoetida.
- Once mustard seeds start to crackle, add chopped onion and saute until the raw smell fades.
- Add curry leaves and dry red chilies. Saute for 2 minutes.
- Then, add chopped tomatoes and saute for 2 minutes.
- Once tomatoes become soft, add chopped bell pepper and saute for 2 minutes.
- Add tamarind and salt. Cool to room temperature.
- Once cooled, grind until smooth.
- In a different pan, add 2 tbsp oil. Once hot, add mustard seeds and asafoetida.
- Once mustard seeds crackle, add the chutney and boil for 2 minutes.
- Serve hot with idli, dosa or adai.
