Ingredients
- Red Pepper - 1
- Medium Onion - 1
- Tomato - 1
- Red chilli - 1
- Ginger - 1/4 inch(optional)
- Hing - pinch
- Tamarind - 1 inch piece
- Sesame oil - 3tspn
- Mustard & Urad dhal for seasoning
health tip
Tomato & red pepper are rich in Vitamin C. An anti-oxidant in tomato called lycopene gets concentrated after cooking the tomato. Anti-oxidant helps to prevent cancer.
Red Pepper Chutney
method
Red pepper chutney is a slight twist to tomato chutney. Red pepper adds unique flavor, color & sweetness to the chutney. The flavor & color gets intense when the pepper is roasted in the oven. Halve the pepper & remove the seeds. Place the halved peppers skin side up in a baking sheet & broil them till the skin gets blisters & charred. Put it in a bowl and cover it with a lid till the roasted pepper gets warm to handle. When it is warm remove the skin & dice it to make chutney. Since I had lot of red pepper sitting in my fridge, I wanted to adopt easier version & used fresh ones instead of roasting them. Though the color and flavor was little lighter, it tasted equally good as the roasted version. This chutney can be used as a spread, dip or as a side dish for dosai & idli. I usually freeze the extra chutney for later use.
- Remove the seeds from the pepper and dice the pepper(if not using roasted ones), onion and tomato.
- Heat some oil in a pan (reduce the oil if planning to freeze) & season it with mustard, urad dal & hing.
- Add the diced veggies along with red chilli, ginger & tamarind. Saute the mixture till the veggies get tender. Let it cool.
- Grind to a fine paste when cooled. Add salt to taste and the chutney is ready to serve.
- This recipe is little milder. You may want to adjust the number of chilli to suit your taste.
