Dec 19, 2013
Red Pepper Red Chili Chutney
Previously I have tried Red Pepper chutney with Green Chilies and Tomato, and it tastes great with Dosas especially. Today As I am out of Green Chili, It made to experiment with Red Chili and Tamarind and the outcome is Wonderful, I have served it with White Rice and it tasted Great!
Note: I was lazy to add a Tempering to it, even without it I didn’t miss any flavor. If you have time I insist to add tempering ( taalimpu) at the end to double the flavor.
Red Bell Pepper – 1
Red Chili – 3 medium
Tamarind – 1 Tbsp
Urad Dal – 1 Tbsp
Cumin Seeds – 1 tsp
Garlic – 3 cloves
Oil – 1 Tbsp
Salt – 1 tsp
- Wash the Red Pepper and pat it dry. Remove the Stem and seeds, and chop into medium size pieces.
- Add oil to the non-stick pan and add red chili, cumin seeds and urad dal. Saute them for 2 min and add Red Pepper pieces to the pan. Sauté them for 5 min and then add tamarind and garlic cloves. Sauté them on medium for another 5 min. Switch off the stove. Let the mixture cool for 10 min.
- Transfer this to small mixie jar ( blender or magic bullet) and grind it into smooth paste. While grinding you have to add salt; add in small quantities, taste and adjust accordingly.
- At the end You can make Tempering and add it to the Chutney and serve with White Rice or Idli, or even use it as spread on your sandwich to make it little zesty.
will be back with another great recipe,
until then take care