5. Red Bell Pepper Tomato Chutney

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.

red bell pepper chutney, red bell pepper pacchadi

This chutney can be served with rice, dosa and idlies. I ate it with rice for lunch today.

red bell pepper chutney
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Red bell pepper chutney, Red bell pepper pachadi

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.)
Ingredients:  

  • 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)
  • Turmeric
  • ½ tsp. Salt (adjust to taste)
  • ¼ cup water or required amount to grind the chutney

Preparation:

  1. Wash curry leaves and keep aside. Cut green chilies into two and slice garlic into 3-4 pieces.
  2. Wash and chop bell peppers and tomato.
  3. Heat oil in a pan, add cumin, mustard and roast them until seeds splutter.
  4. When the seeds splutter, add green chilies, garlic, curry leaves and roast them until green chilies change color.
  5. Add salt and turmeric and mix well.
  6. Add bell peppers.
  7. Mix well so that spices coat the peppers.
  8. Cover and cook for few minutes.
  9. When the bell peppers are half cooked, remove the cover.
  10. Add chopped tomatoes.
  11. Mix everything together.
  12. Cover and cook again until tomatoes and bell peppers are completely cooked.
  13. Remove cover and cook until all the juices are evaporated.
  14. Take roasted sesame seeds in a coffee or a spice grinder.
  15. Grind them into powder.  If you have a good Indian grinder, you can skip steps 14 & 15.
  16. Add tamarind paste to cooked bell peppers & tomato mixture.
  17. Add sesame seed powder.  If you skip steps 14-15, then add the sesame seeds.
  18. Mix well and transfer the mixture to a blender.
  19. Add required amount of water to the blender to grind the chutney.
  20. Grind the mixture to a fine paste.
  21. 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

Checkout my fellow bloggers running the marathon along with me.

 

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