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Red Bell Peppers Chutney

2 Feb

Erra Butta Pachi Mirapakaya Pachadi.

Chutney with red bell pepper is quite sumptuous. Oil is tempered with mustard seeds and dried red chiles. Red bell pepper is chopped and cooked in the oil along with onion and tomato. Then all the ingredients are ground into smooth paste for the chutney.
Makes: around 1 1/2 Cups of Red Bell Pepper Chutney.


Red Bell Pepper 1 – 2
Onion 1 Small
Tomato 1
Grated Fresh Coconut 1 tbsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 4 – 6
Salt to taste
Oil 1 tsp

Method of preparation:

Wash, remove stem, discard seeds and chop the red bell pepper.
Wash and chop the tomato.
Peel, wash and chop the onion.

Heat oil in a pan, add mustard seeds and red chiles.
When mustard seeds start spluttering, add chopped onion.
Fry for few seconds, add bell pepper and salt.
Cook till bell pepper turns little soft.
Stir in tomatoes and cook till they turn soft.
Add coconut and remove from heat.

Cool the mixture to room temperature and grind all the ingredients into smooth paste without adding any water.
Taste the red bell pepper chutney and adjust any seasonings if required.
Serve red bell pepper chutney with dosa or with rice.
Notes: Make sure not to overcook any of the ingredients.

Suggestions: If chutney is too thin, grind it with some more grated coconut. If chutney is too thick, dilute with little water.
Variations: Stir in some tamarind extract or lemon juice to cut the sweetness of the bell pepper and onion.
Other Names: Erra Butta Pachi Mirapakaya Pachadi, Simla Mirch Chutney, Red Bell Pepper Chutney.