Red bell pepper is chopped up and cooked in the oil along with mustard seeds. Then tomato is added to the pan and cooked till it softens. Then all the ingredients are ground into smooth paste before seasoning. Serve red bell pepper tomato chutney with dosa, idly or with steamed rice.
Makes: around a Cup of Red Bell Pepper Tomato Chutney.
Red Bell Pepper 1
Green Chiles 1 Small
Mustard Seeds a Pinch
Oil 1 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove ends, discard seeds and chop bell pepper into small chunks.
Wash and finely chop the tomato.
Heat oil in a pan, add mustard seeds and let them splutter.
Add the chopped red bell pepper and fry for couple of minutes before adding chopped tomato and salt.
Cook till tomato softens and bell pepper is cooked as well.
Remove from heat and cool to room temperature.
Grind the cooled bell pepper and tomato into fine paste using a blender.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add this to above chutney bowl.
Serve red bell pepper tomato chutney with dosa, idly or with steamed rice.
Notes: Make sure to cook the bell pepper right.
Suggestions: Not adding water while grinding the chutney increases the shelf life of the red bell pepper chutney.
Variations: Check other bell pepper / capsicum recipes here.
Other Names: Erra Butta Pachi Mirapakaya Tomato Pachadi, Simla Mirch Tomato Chutney, Red Bell Pepper Tomato Chutney.