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…..
Table of Contents
Red Bell Pepper Tomato Chutney
Ingredients
2 large 2 Red Bell Pepper ( chopped into small pieces )
2 large 2 Tomatoes (finely sliced )
3 tbsp 3 Channa dhal
6 6 -7 Dry red chilies
2 2 Green chilies
1 tsp 1 Cumin seeds/ Jeera
2 tbsp 2 Coriander leaves
Salt to taste
2 tbsp 2 Coconut oil
- For seasoning/ tempering:
1 tsp 1 Coconut Oil
1/2 tsp 1/2 Mustard seeds
2 2 Red chilies
A sprig Curry leaves
A pinch Asafoetida
Directions
- 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!
Sharing links below to my previously published chutney recipes that can for your interest :
- https://stirringmyspicysoul.com/celery-chutney-dip/
- https://stirringmyspicysoul.com/carrot-paniyaram-with-tomato-onion-chutney/
- https://stirringmyspicysoul.com/red-bell-pepper-chutney/
- https://stirringmyspicysoul.com/green-bell-peppercapsicum-chutney/
- https://stirringmyspicysoul.com/carrot-chutney/
- https://stirringmyspicysoul.com/sweet-spicy-apple-chutney/
- https://stirringmyspicysoul.com/tomato-chutney/
- https://stirringmyspicysoul.com/cranberry-thokku-spicy-cranberry-relish/
- https://stirringmyspicysoul.com/how-to-make-radish-chutney/
Chutneys, go very well with South Indian breakfast items like Idli, Dosa, Paniyaram to name a few. Sharing links below of some of my previously published South Indian breakfast items for your interest.
- https://stirringmyspicysoul.com/world-idli-day/
- https://stirringmyspicysoul.com/neighee-idlis/
- https://stirringmyspicysoul.com/idli-upma/
- https://stirringmyspicysoul.com/colorful-cocktail-idlis/
- https://stirringmyspicysoul.com/carrot-paniyaram-with-tomato-onion-chutney/
- https://stirringmyspicysoul.com/pancake-puffskuzhi-paniyaram/
- https://stirringmyspicysoul.com/chettinad-cauliflower-masala-dosa/
- https://stirringmyspicysoul.com/mysore-masala-dosa/
- https://stirringmyspicysoul.com/crispy-ragi-dosa-finger-millet-crepe/
- https://stirringmyspicysoul.com/crispy-ragi-dosa-finger-millet-crepe/
