I know many of you are looking forward to today’s chutney recipe that I served with Ragi Idli. I simply adore red bell peppers and tomatoes and when combined they are absolutely irresistible both in terms of looks and flavor. If a simple every day recipe can be turned into a something exotic and impressive then it has to be Red bell pepper tomato chutney. Its colorful looks with reddish orange hues and a flavor which is unmatched, this chutney is sunshine on your plate. 🙂 Red bell pepper tomato chutney is versatile and can also be used as a dip or spread. A must try chutney that is a gem among South Indian vegetarian recipes!
Chana dal - 1 1/2 tbsps (Bengal gram/senaga pappu)
Dry red chilies - 2
Green chilies - 1
Cumin - 1 tsp
Coriander leaves - 2 tbsps
Salt to taste
Cooking oil - 1 1/2 tbsps
OIl - 1 tsp
Mustard seeds - 1/2 tsp
Red chilies - 2
Curry leaves - a sprig
Asafoetida - pinch
Method for making Red Bell Pepper Tomato Chutney
1: Heat 1 1/2 tsps of oil in a vessel. Once the oil is hot, reduce flame, add chana dal, cumin and red chilies and saute till the dal turns light brown. Add green chilies and coriander leaves and saute for 2 mts. Remove the contents from the vessel and keep aside to cool.
2: In the same vessel, add a tbsp of oil, add the red bell pepper pieces and saute for 6 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
3: Blend the dal-red chilies mixture till coarse. Then add the cooled ingredients (tomatoes and red bell peppers) along with salt and grind to a fine paste. Remove into a serving bowl.
4: Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
5: Pour this tempering over the chutney and serve with idli or dosa.
By Sailu Published:
Red Bell Pepper Tomato chutney is an easy to make pachadi. A gem among South Indian vegetarian recipes, it works well as a dip or spread over sandwiches.