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.
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?
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;)
** 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.
- 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
- 1 tsp Mustard Seeds
- 1 Red Chillies broken into pieces
- A pinch Asafoetida
- Sprig of Curry Leaves
- 2 Tsp Oil
- 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.