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.