Red Bell Pepper Tomato Chutney

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Red Bell Pepper Tomato Chutney

 

Red Bell Pepper Chutney is an easy & delicious Vegan accompaniment to most South Indian delicacies like Lentil Waffles, Lentil Pancakes, Steamed Rice Cakes, Pongal and more. They make an excellent Dip and sandwich spread too.

Chutneys are more like a must accompaniment to a lot of Indian dishes. They can be spicy, sweet, sour or power blend of them or maybe herb loaded. When the ingredients are mixed after saute- ing or just raw  in right proportion they yield a divine puree called Chutney.

For a variation of Red Bell Pepper Tomato Chutney , check my recent post on Lentil Waffles. If you need more easy varieties, how about trying Coconut Chutney, Coconut Curry leaves Chutney, Tomato Onion Chutney, Onion Tomato Mint Chutney, Green Coriander Chutney, Dates Chutney.

Red Bell Pepper Tomato Chutney

When my Brother in Law and family visited us last summer, my Sister in law stepped into my tiny kitchen to cook up a quick meal amidst all the gala time. It was then she introduced us to Red Bell Pepper Chutney and we were left with finger licking with the meal completed. How could I not blog about this super easy delicious Chutney?

Ingredients for Red Bell Pepper Tomato Chutney

When I made this chutney I chose to stick to Tomatoes and Red Pepper alone. Adding Onions & Garlic to this chutney is optional . Without any further banters, I am documenting this chutney recipe for my safe keeping too. Did I tell you my Optimum Blender whizzed them in a jiffy? Well, Now I have;)

Red Bell Pepper Tomato Chutney

Prep Time: 5 Min |Total Time Taken: 30 Min |Serves 4

Red Bell Pepper Tomato Chutney
Ingredients

2 Red Pepper
2 Large Vine Tomatoes
2 Small pods of Garlic ( optional)
2 Tblspn Bengal Gram ( Chana Dal)
2 tsp Cumin Seeds ( Jeera)
2 Red Dried Chilly ( Make it 3 if you like spicy)
1 Tblspn Oil
Salt to taste

Tempering
1 tsp Mustard Seeds
1 Red Chillies broken into pieces
A pinch Asafoetida
Sprig of Curry Leaves
2 Tsp Oil

Directions:
Heat 1 tsp Oil and add garlic cloves. Once they get slightly roasted ( about 2 minutes ), add roughly chopped Red Bell Pepper. Saute for at least 5 minutes in medium flame followed by the addition of chopped tomatoes. Saute until all the juice evaporates and the tomatoes get mushy – another 5-7 minutes. Turn off the flame and set it aside.

Heat the remaining 2 tsp Oil. Once hot, add Cumin Seeds,Chana Dal & dried red chillies and saute them until dal begins to turn brown. Turn off the flame and set the Dal Mixture aside.

Once both the mixtures are cool , grind them together in Optimum G2.1 Blender until a smooth puree is achieved. Taste and season with Salt. Transfer the content into a serving bowl.

Prepare the tempering by heating the oil. Add mustard seeds. Once the mustard seeds begin to splutter, turn off the flame. Add the rest of the ingredients – red chillies, asafoetida and curry leaves. Immediately pour the tempering onto the pureed Chutney.

Serve your Dosa’s or Idlis with the Red Bell Pepper Tomato Chutney.

** All the ingredients are easily available at any Asian Grocery Stores. Lentil names are not a rocket science !!

***I am an ambassador for Froothie and was sent a Froothie Optimum G2.1 Platinum blender for review. This post has affiliate links. All opinions expressed here are entirely my own and I have not been paid for this post. 

 

Freelancer Food Photographer, Recipe Developer & Food Stylist

Comments (11)

  • I love South Indian cuisine! I can definitely see making this to go with all kinds of things… I’m particularly into chickpea flour pancakes lately. Would love to use this as a dipper!

    Reply
  • Yummy..never added red bell peppers to tomato chutney
    Sounds yum and looks delicious Sandy

    Reply
    • THey are a fab combination Jyothi. My Sil introduced me to it .. and I have had it so many times after that…

      Reply
  • Lovely chutney Sandhya.

    Reply
  • awesome chutney

    Reply
  • I absoloutly love bell peppers so this recipe is perfect for me. Will defo give it a go x

    Reply
  • The pictures look very good. I make the similar one, but add little Tamarind, and Peanuts instead of the Dal mixture.
    Have to try your version too. Looks delicious.

    Reply
  • I adore red bell pepper soup. Make this so often and always with different herbs and spices Works in every cuisine! Perfect!

    Reply
  • Facebook does no justice to pics oh my every detail is crystal clear here..very pretty . I love this chutney I add some onion and urad dal but this one looks creamier love it Sandhya.

    Reply
    • Thanks Meena.. I know – the Fb!! Resolution goes down so much ;(

      I do add onions too .. but thats one more variation.

      Reply
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