Red Bell Pepper Tomato Chutney
The recipe less picture post for day 2 of the marathon, I am serving red bell pepper chutney. As i mentioned yesterday, I will update the post with the recipe, once the marathon is over. Mint can be also be used in this chutney but I did not use it today. I also did not use cilantro as I had very little and I need it for my dinner preparation. This is a very lengthy post and I have 20 pictures of the preparation and 22 altogether, including the 2 pictures of the finished chutney. I hope the pictures describe clearly explain the step by step preparation of the chutney.
This chutney can be served with rice, dosa and idlies. I ate it with rice for lunch today.
Updated July 6, 2011 (Please do not let the number of steps in preparation intimidated you. I listed a step for each picture I posted. This is an easy recipe and is not as complicated as it appears to be.)
- 1 ½ medium Red Bell Pepper or 1 1/3 -1 ½ cup diced Red Bell Peppers
- 1 small Tomato chopped or ½ cup chopped Tomato
- 10-11 Green Chilies (adjust to taste)
- 4-8 Curry Leaves
- 1 ½ tbsp. Oil (can use 1 tbsp.)
- ½ tsp. Mustard Seeds
- ½ tsp. Jeera/Cumin Seeds
- 2 tbsp. dry roasted Sesame Seeds
- 1 tbsp. Tamarind paste (adjust to taste)
- ½ tsp. Salt (adjust to taste)
- ¼ cup water or required amount to grind the chutney
- Wash curry leaves and keep aside. Cut green chilies into two and slice garlic into 3-4 pieces.
- Wash and chop bell peppers and tomato.
- Heat oil in a pan, add cumin, mustard and roast them until seeds splutter.
- When the seeds splutter, add green chilies, garlic, curry leaves and roast them until green chilies change color.
- Add salt and turmeric and mix well.
- Add bell peppers.
- Mix well so that spices coat the peppers.
- Cover and cook for few minutes.
- When the bell peppers are half cooked, remove the cover.
- Add chopped tomatoes.
- Mix everything together.
- Cover and cook again until tomatoes and bell peppers are completely cooked.
- Remove cover and cook until all the juices are evaporated.
- Take roasted sesame seeds in a coffee or a spice grinder.
- Grind them into powder. If you have a good Indian grinder, you can skip steps 13 & 14.
- Add tamarind paste to cooked bell peppers & tomato mixture.
- Add sesame seed powder. If you skip steps 13-14, then add the sesame seeds.
- Mix well and transfer the mixture to a blender.
- Add required amount of water to the blender to grind the chutney.
- Grind the mixture to a fine paste.
- Transfer to a serving bowl and serve with rice, idli, dosa, upma or use it as a spread for bagels and toasted bread.
Recipes posted this month in 2008, in 2009 and in 2010.
This day in 2008, Mutton Shorva
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