Green Bell Pepper/Capsicum Chutney

Written by Maya Shetty in BELL PEPPERS, BREAKFAST, CHUTNEY

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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.

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!

Table of Contents

Green Bell Pepper/Capsicum Chutney

Recipe by Maya Shetty

Course: BELL PEPPERS, BREAKFAST, CHUTNEY

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

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

Directions

Wash the Green bell 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 bell 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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Listed below are some of my published blog posts using Bell Peppers in my recipes, for your interest :

Sharing links below to my previously published chutney recipes that can for your interest :

Chutneys, go very well with South Indian breakfast items like Idli, Dosa, Paniyaram to name a few. Sharing links below for some of my previously published South Indian breakfast items for your interest.