Orange Capsicum Chutney ~ Bell Pepper recipe
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Our family loves this chutney, even my two year old and I am proud mommy when she said "yummy", after tasting it. The most popular south Indian chutney - coconut chutney, while it is a timeless classic we do want a fancy chutney once in a while , don't we? Well, this is my take on it.
Ingredients
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Orange Bell Pepper - 1 medium size, cut into chunks
Onion - 1 medium, cut into chunks
Tomato - 1 medium, cut into chunks
Garlic - 1 pod
Ginger - 1 small piece
Tamarind - 1 small round
Red Chillies - 2 or 3 according to taste, spice level
For Tadka -
1 tsp mustard seeds
1 tsp geera
1 tsp ulundhu
Hing or asafeotida - few splashes
few curry leaves
For Garnish - 1 tsp chopped cilantro
Method
1. Heat oil in a pan, do the tadka and set aside.
2. Pour some more oil in the same pan, and when ready first saute the tamarind.( tamarind in hot oil gives a very distinct flavor to the chutney).
3. Once you see that the tamarind is seared, add the red chillies, garlic, ginger one by one and saute for a few seconds. Add the onions and saute for a few minutes. Add the bell pepper and saute for nearly 5 minutes or until the onion is translucent and bell peppers are wilted.
4. Add the tomatoes at this point, lower the flame, cover and cook for 5 minutes or atleast or until the tomatoes are nicely cooked. Turn off the flame, let it cool and grind to paste.
5. Mix with the tadka and garnish with cilantro. Goes very well with idli, dosa.
6. I use this for rice and as well as a spread for my sandwich.
Tip - When only tomatoes are used i.e, no tamarind, goes better with chapathi.
---------------------------------------------------------------
Our family loves this chutney, even my two year old and I am proud mommy when she said "yummy", after tasting it. The most popular south Indian chutney - coconut chutney, while it is a timeless classic we do want a fancy chutney once in a while , don't we? Well, this is my take on it.
Ingredients
--------------
Orange Bell Pepper - 1 medium size, cut into chunks
Onion - 1 medium, cut into chunks
Tomato - 1 medium, cut into chunks
Garlic - 1 pod
Ginger - 1 small piece
Tamarind - 1 small round
Red Chillies - 2 or 3 according to taste, spice level
For Tadka -
1 tsp mustard seeds
1 tsp geera
1 tsp ulundhu
Hing or asafeotida - few splashes
few curry leaves
For Garnish - 1 tsp chopped cilantro
Method
1. Heat oil in a pan, do the tadka and set aside.
2. Pour some more oil in the same pan, and when ready first saute the tamarind.( tamarind in hot oil gives a very distinct flavor to the chutney).
3. Once you see that the tamarind is seared, add the red chillies, garlic, ginger one by one and saute for a few seconds. Add the onions and saute for a few minutes. Add the bell pepper and saute for nearly 5 minutes or until the onion is translucent and bell peppers are wilted.
4. Add the tomatoes at this point, lower the flame, cover and cook for 5 minutes or atleast or until the tomatoes are nicely cooked. Turn off the flame, let it cool and grind to paste.
5. Mix with the tadka and garnish with cilantro. Goes very well with idli, dosa.
6. I use this for rice and as well as a spread for my sandwich.
Tip - When only tomatoes are used i.e, no tamarind, goes better with chapathi.
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