Red Bell Pepper Chutney

The rains haven’t stopped since a week, to say that I am aching for some sunlight this Spring season would be an understatement. Mother Nature, we seriously need some sunshine!

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Wanting something to spice up the otherwise dull gloomy morning, I searched for inspiration, as always with a wide open refrigerator door. This being a long weekend for Memorial Day, we were planning on a little road trip, considering the weather I am not sure how much of that is possible, always helps to have something handy to have a little picnic, if the weather permits, I thought.

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The Bell Pepper chutney seemed like a good fit, it can go on bread slices, can dip it with  some fresh veggies or have them with Idli’s on a trip, a mini picnic seemed like a good idea, looking outside the window the weather was not promising ! Yet, I focussed on the chutney making, perhaps , just perhaps, by the time I am done with this chutney, the sun might decide to come out after all…..

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Ingredients :

  • Red Bell Pepper – 2 large ( chopped into small pieces )
  • Tomatoes – 2 large (finely sliced )
  • Channa dhal – 3 tbsp
  • Dry red chilies – 6-7
  • Green chilies – 2
  • Cumin seeds/ Jeera – 1 tsp
  • Coriander leaves – 2 tbsp
  • Salt to taste
  • Coconut oil – 2 tbsp

For seasoning/ tempering :

  • Coconut Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Red chilies – 2
  • Curry leaves – a sprig
  • Asafoetida –  a pinch

 

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Method :

  1. In a thick bottomed vessel add 2tbsp of coconut oil and when warm add the channa dhal & cumin seeds/jeera, wait till it turns a golden brown color , then add the dry red chillies along with the green ones & saute. Set aside to cool.
  2. Now in the same vessel after emptying the contents into a bowl, add the red bell pepper pieces & saute till the raw smell disappears. Let it roast a bit, then add the tomatoes and saute some more till the moisture evaporates, & the mix becomes a little thicker.
  3. Add this mixture to the cooled down channa & Cumin seeds/Jeera mix & blend it all together into a fine paste. Add salt to taste & set aside.
  4. Do the seasoning in a seasoning bowl with a little oil and mustard seeds, when the mustard splutters add the dry chillies & remove from heat. Pour the seasoning mix on the chutney for added flavor after adding a pinch of asafoetida.
  5. Goes well as a spread on sandwich, can eat it as a dip with Idli’s ( steamed Indian dumplings ) or Dosa ( Indian pancakes/crepe’s). Enjoy!

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You can also try the Green Bell Pepper/ Capsicum chutney with my recipe which I published earlier, here is the link :

https://stirringmyspicysoul.com/2017/05/21/green-bell-peppercapsicum-chutney/

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