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.
- 1 ½ medium Red Bell Pepper or 1 ⅓ -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 14 & 15.
- Add tamarind paste to cooked bell peppers & tomato mixture.
- Add sesame seed powder. If you skip steps 14-15, 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.
This day in 2008, Mutton Shorva
That does look good!!
Usha, absolutely fantastic..I had great time trying to identify the ingredients..great efforts and I think we covered the aspect of having guessing games right..:)..chutney looks so bright!
Yes valli.. When I started the marathon, I was afraid and had second thoughts of the theme I chose. And now, I am enjoying it and loving the theme I chose!
hole post makes me drooll nice color and very thempting post....
The chutney looks spicy and delicious.....but it's the bowl that I love best.
Flavourful and myfav chutney, as i told before the picture itself speaks a lot,wonderful chutney to enjoy with anythign..
ooh !! lovely bowl 🙂 and amazing colour.. cant wait till the ingredients list is out !!
Nice step by step pictures .. I do chutney with red bell pepper too.
The bowl (and the chutney) is very appealing! I make this chutney too..oops gotto run.. I need to prepare this chutney for dinner now 🙂
Suma Gandlur says
Love the presentation especially that bowl. BTW, did you leave out the ingredients list on purpose?
Yes Suma. Valli asked me to leave out ingredient list as that would make it more interesting.
Priya (Yallapantula) Mitharwal says
wow, amazing post and drool-worthy pictures. Love the bowl in which you served the chutney. What are those seeds that you roasted and ground? I got little confused in that.
Are you referring to the seeds in pic 14 & 15? Those are sesame seeds. I always have a box of roasted sesame seeds in my pantry. Maybe, I should add another picture showing the step for dry roasting the seeds. I did not dry roast them yesterday, since had some in the pantry.