Condiments, especially chutneys are synonymous with India. In a vast country like India, every state, every city and every household has varieties of chutneys – so many that it can take a lifetime to explore them all.
But here, let’s just explore one simple chutney that my mum taught me, using one of her favorite vegetables (and frankly, mine too) — Bell Peppers. This Bell Pepper (or Capsicum) chutney is a quick and easy recipe that can served with Dosas, Akki Rottis and Rotis. It is definitely different from the the regular Coconut or Mint chutneys, but yet has a very similar texture to a Salsa, or even a chip dip :’)
For this recipe, I recommend using the Green Bell Peppers because of the flavor they carry. The Red Bell Peppers have a sweetness to them that won’t support the flavor of the chutney. Furthermore, the key to achieving the flavor of this chutney is in dry roasting the Bell Peppers. It is the charred flavor that adds a beautiful note to the Chutney.
|Prep time||10 minutes|
|Cook time||10 minutes|
- Green Bell Pepper – 2, medium sized, roughly chopped
- Onion – 1 small, roughly chopped
- Tomato – 1 small, roughly chopped
Spices, Flavors and Herbs
- Green Chilies – 2-3
- Tamarind juice – 1-2 tbsp
- Salt – As per taste
- Cilantro – A handful
- Oil – 2 tbsp
- Mustard Seeds – 1 tsp
- Dry Red Chilies – 2
- White Urad Dal – 1 tsp
- Hing (Asafoetida) – A pinch
- Curry Leaves – A few
- In a glass bowl, add roughly chopped onions, tomatoes and green chilies with 1/4 cup water. Place this in the microwave for 2-3 minutes. This is a quick cook method for sauces.
- In the meanwhile, add the roughly chopped bell peppers to a pan and dry roast them until the skin of bell peppers blisters and roasted.
- To a blending jar, add the cooked onions, tomatoes and green chilies, together with the roasted bell peppers. To this, add salt and tamarind juice. Also add the cilantro. Blend the mixture into a coarse paste (or fine as per your preference). Once done, pour into a serving bowl and set aside.
- Prepare the tadka – First heat oil in a tadka pan. To this, add mustard seeds. Once they splutter, add the urad dal, hing, red chilies and curry leaves.
- Pour the tadka over the chutney, mix well and serve with Dosa, Rotti or Chapathi
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