Thursday, March 6, 2008

Bell Pepper Chutney/Pacchadi

I had tried this chutney based on a very tempting Capsicum Pacchadi recipe from Sailusfood. Had used red bell pepper instead and made small additions - tomato and fresh coriander leaves, as I absolutely love those flavours! Pretty much followed Sailu's method with slight variations and the pacchadi was delicious!

Red bell peppers - 2 big, roughly chopped
Tomato - 1, roughly chopped
Green chillies - 12, slit lengthwise (reduce for less heat)
Coriander leaves - 1 cup
Red onion - 1 big, thinly sliced
Tamarind pulp - 4 tbsp
Turmeric - 1/2 tsp
Salt to taste
Oil - 3 tbsp

For seasoning/popu:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 2
Asafoetida/hing/inguva - 1/4 tsp
Curry leaves - sprig

  1. Heat 1 tbsp oil in a wide skillet. Toss in chopped bell pepper, tomato and green chillies. Sprinkle little salt and saute for 8-10 minutes, on medium-high heat. Turn the heat off, add chopped coriander leaves
  2. Let cool and grind to a coarse paste, set aside
  3. In the same skillet, heat 2 tbsp oil. Add the seasoning/popu – mustard seeds first, when they crackle, add cumin seeds, urad dal, chana dal, red chillies, curry leaves, asafoetida.
  4. Fry lightly before adding the sliced onions. Sauté until translucent and then add the ground bell pepper paste. Add turmeric, tamarind pulp and adjust salt
  5. Fry for 15-20 minutes on medium heat, until any excess water is evaporated and you reach the desired consistency
  6. Serve with warm rice

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