Red Bell pepper/Red Capsicum Chutney/Dip

I love the taste of Red Bell Pepper.  This Red Bell Pepper chutney is my favorite chutney.  Moreover it has a good source of rich Vitamin C and Vitamin E.  You can eat this chutney with Dosa, Idly, Chapathi, plain cooked rice or great dip with sliced Cucumber.  You can store this chutney in a refrigerator up to 6 days.

 

Ingredients:

§  1 medium size Red Bell pepper

§  2 tbsp. chopped Onion pieces

§  2 tbsp. chopped Tomato pieces

§  1 tsp. Urad dal

§  ½ tsp. Fenugreek seeds

§  ½ tsp. Mustard seeds

§  1 tsp. Coriander seeds (Optional)

§  2 small Red dry chilies

§  1 tbsp. Tamarind paste

§  Salt to taste

§  1 tsp cooking oil

            Tempering/Seasoning Ingredients:

§  ½ tsp. cooking oil

§  ½ tsp. Mustard seeds

§  2 pinches of Hing

§  Few curry leaves

Procedure:

§       Wash and cut the Red bell Pepper/Capsicum vertically into half and remove the seeds.  Then chop red bell pepper into small pieces.

§      In a skillet dry roast Urad dal, Fenugreek seeds, Mustard seeds, Coriander seeds and Red dry chilies; once they are dry roasted then let it cool down.

§      In a skillet slightly sauté the Red Bell pepper, Onions and tomato pieces one item at a time with few drops of oil; and let the mixture cool down after sautéing it.

 

§       First grind already dry roasted ingredients then add sautéed Red Bell pepper, Onion, Tomato pieces, tamarind paste and required amount of salt and grind them like a fine paste.  Don’t add water while grinding them and then take the chutney in a serving container.

§      Now prepare the seasoning with oil, Mustard seeds, Hing and curry leaves and     put this seasoning on top of the Chutney.

§      Enjoy this Chutney/Dip with your meal.