This post has two recipes , one for roasted red bell pepper chutney and the other recently added green bell pepper chutney .
Roasted red bell pepper chutney :
In this recipe Iam using roasted bell peppers which Iam greatly fond of by making a chutney using gram dal, roasted pepper and some coconut.
This makes a great lip smacking chutney , using coconut gives a different taste and coconut lovers will adore this chutney.
Once in a while I think this recipe can be tried even though some coconut is used.
As usual a great accompaniment for idlis, dosas and pongal. Great to mix with plain white rice and have with some papad.
Note : onions , garlic can be added .
2 Red bell peppers medium size, chopped .
2 green chillis
1 small piece of ginger grated
1 small berry size tamrind.
Salt to taste.
Pinch of asafoetida powder
1/2 coconut grated
3 tbsp fried gram dal ( pottukadalai )
2 tbsp sesame oil preferably
1/2 tsp mustard seeds
1 red dry chilli
1. In a pan ,add a tbsp oil, add the chopped peppers, green chillis , asafoetida powder and roast them well.
2.When cooled, grind in the mixie with the grated fresh coconut, fried gram dal and salt .
3. Temper with mustard seeds by crackling in sesame oil and adding 1 red dry chilli to the tempering.
Save this chutney recipe to your collection, Will come handy 🙂
The second recipe is even more simpler .
2. Green bell pepper chutney
An awesome accompaniment for idlis dosas and a refreshing change from the simple coconut chutney .
A perfect chutney with a different taste from the usual plain coconut chutney . A good way to use vegetables in chutneys as well . Healthy delicious for kids
The pan roasting brings out amazing smoky flavors and the sharp spice of the green chillies. very simple recipe , that can be made with just one capsicum and give more texture and aroma to coconut chutney.
1 green bell pepper chopped to small pieces
2-3 green chillies
1 tbsp ginger
1 small nut size tamrind
1/2 cup fresh grated coconut
salt as needed .
1 -2 tsp oil for tempering
1 tbsp oil for sauteeing chopped capsicums, green chillies
some curry leaves to grind with other ingredients ..( optional though )
Sautee the chopped bell peppers with some green chillies and ginger till the peppers look almost roasted . You can also pan roast or microwave .
Remove and keep aside to cool .
grind to a smooth texture with coconut, salt , ginger, tamrind and no water . As bell peppers release lot of water on grinding .
Tempering with a tsp oil , splutter mustard seeds, some split udad dal, curry leaves and 2-3 red dry chillies .A pinch of asafoetida may be added .
Pour this tempering over ground chutney and enjoy with idlis , dosas and even curd rice.
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