Thursday, November 15, 2007

Bell Pepper-Tomato

When I first tried to make Red Bell Pepper chutney, I tried a recipe from Indira's Mahanandi, with slight variations. Check Indira's recipe here. This time, I followed my usual method with ingredients.

1 big red bell pepper (cut into chunks)
4 medium roma tomatoes, roughly chopped
1 tbsp each of urad dal & chana dal
1 tbsp coriander seeds
1/2 tbsp cumin seeds
4 dried red chillies
6 garlic cloves
1/2 tsp mustard seeds
10 curry leaves
10 green chillies (reduce for less heat)
tamarind pulp, to taste
turmeric & salt to taste
1 cup coriander leaves
2 tbsp oil

  • Heat oil in a saucepan. Add mustard seeds, urad dal, chana dal, coriander & cumin seeds. Lightly roast and add dried red chillies, garlic, curry leaves
  • Add bell pepper, saute for a couple of minutes and add tomato pieces
  • Add salt, turmeric & green chillies. Cover & cook until tomatoes soften
  • Add tamarind pulp, let the liquid evaporate
  • Let cool, add coriander leaves & grind to a slightly coarse paste

Enjoy with Idli/Dosa or Rice

1 comment:

Anonymous said...

Thanks for the bell pepper-tomato chutney recipe. Most of the recipes I found had only bell pepper or only tomato for the chutneys. I needed to combine both for a puja-dinner tomorrow to go with idlis. This helped a lot! thanks.