Green Bell Pepper/Capsicum Chutney

The sun glowed gloriously outside the window.Lying in bed watching the light and shadow effect , I longed to get up and try some cooking, yet my recent surgery did not permit much mobility as yet, so I lay down and watched some more.

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The ache to eat something spicy after being on liquid diet for a while was so strong , that, in my mind I imagined various combinations, I could have something spicy with.My mind rummaged through the contents in the refrigerator, making a mental note of what I could create with the ingredients, I had handy at home, it was then that this Bell Pepper Chutney took shape. A very South Indian dish, long forgotten , yet the yummy taste of  memories having it, lingered strong.

Couldn’t lay there any more, hopped to the kitchen, opened the refrigerator, found two large green bell peppers / capsicum sitting there staring at each other on the lowest rack  looking bored. Time to spice them up, let my creative energies flow, the kitchen magically made me feel alive that morning, so here I was fixing a delicious and spicy quick chutney to go with the bland multi grain bread that morning for breakfast. A spicy sandwich did not sound bad at all, all I had to do is smear the bread with abundant amount of chutney and Boy! do I have an instant South Indian breakfast at hand.Yes I do!

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Ingredients :

  •   Green bell pepper – 2
  •   Ginger – 1′
  •   Tamico / Tamarind paste – 1 tsp.
  •  Coconut gratings/desiccated – 2 tbsp
  •  Dry Red Chilies – 4-5
  •  Channa dal – 3 tbsp
  •  Cilantro/ Coriander leaves – a few
  •  Cumin seeds- Jeera  – 1/2 tsp
  •  Oil – 1 tbsp

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For seasoning :

  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  •  Uradh dal – 1/2 tsp

Method:

  • Wash the  Green pepper  well and chop it into big chunks.
  • Heat a kadai/pan . When it’s hot add one tbsp of oil .
  • When the oil is warm, add channa dal and cumin seeds/ Jeera.
  • Once the chana dal changes color, and becomes a golden brown, add  the ginger, red chili’s, and chopped pepper.
  • Saute until the raw smell disappears. Make sure the green pepper is still crispy, don’t let it go soft. Remove from flame at this point, coz’ soft and mushy green peppers don’t give that zing for the spicy chutney !
  • Switch off the flame and add coriander leaves and stir a little.
  • Finally, add  tamarind piece and  desiccated or grated pieces of coconut.
  •  Let sit till all the ingredients are  cooled down.Now grind/blend it to a coarse paste along with required salt.
  • Spread it on your bread and have it as a spicy sandwich. You will feel a new spiring in your step, I promise !

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