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Spinach Bell Pepper Chutney

31 Jan

Spinach Bell Pepper Chutney.

Spinach and red bell pepper is cooked in oil till just soft. They are then pulsed into coarse mixture along with tamarind and sesame powder. Finally chutney is seasoned with whole spices. Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Makes: around 1 Cup of Spinach Bell Pepper Chutney.


Spinach 2 Cups Packed
Red Bell Pepper 1
Tamarind 1 inch Piece
Green Chile 1
Sesame Seeds 2 Tbsps
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Oil 1/2 tsp

Method of preparation:

Wash and roughly chop spinach.
Wash, remove stem and dice the bell pepper.

Heat oil in a pan, add bell pepper and cook till it turns just soft.
Add the chopped spinach, green chiles and fry for few mintues till spinach wilts.
Remove the pan from heat.

Heat a small pan on medium heat, add sesame seeds and fry till they turn light golden in color.
Remove sesame seeds and cool it to room temperature.
Grind half of the sesame seeds into fine powder.

Heat oil in same pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Grind spinach and bell pepper mixture into coarse mixture along with sesame seeds powder, tamarind and salt.
Remove the ground chutney onto a bowl, stir in talimpu and toasted sesame seeds.
Serve spinach bell pepper chutney with steamed rice and dollop of ghee.
Notes: Make sure not to overcook bell pepper.

Suggestions: Adjust spice with green chiles.
Variations: Check other bell pepper recipes here.
Other Names: Spinach Bell Pepper Chutney.