25 RED BELL PEPPER CHUTNEY(TYPE 2)

Red Bell Pepper/Red Capsicum Chutney

An other version of my red bell pepper chutney. Goes well with idli/dosas. Just did a slight variation by adding red bell pepper to my onion tomato chutney version. Tasted too good and also loved the red color.


Onion - 1 medium chopped into thick pieces
Tomato -2 chopped
Garlic - 3 or 4
Ginger - 1/2 - 3/4 inch piece
Red Chillies - 4
Red capsicum - 1 large chopped into thick chunks
Tamarind - 1 inch piece ( optional)
Salt as needed
Oil - 1 1/2 tbsp

For tempering:
Mustard seeds, urad dhal and curry leaves


Heat a frying and with 1 tbsp of oil and add chopped onions and fry till transparent. Next add red chillies, garlic and ginger and fry for a minute. Then add chopped tomatoes and fry till they soft and mushy. Now add the chopped red capsicum and fry till they are soft. Remove and cool. Grind to a paste by also adding salt.
Suppose if do not know the spicyness of the red chillies then you can always subsitute with red chilli powder. That is after frying everything just before removing add chilli powder and mix and then cool.


Temper the chutney with mustard seeds, urad dhal and curry leaves with the remaining oil.