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