Bell Pepper Chutney (Red Capsicum Chutney)

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Heat oil in a pan over medium heat. Add the dried red chilies and channa dal and urad dal, and toast until the dal turns deep golden.
2. Add the crushed garlic or ginger and the cumin seeds, and fry for one minute.
3. Add the diced bell pepper and the optional onion, sprinkle with salt, and sauté until slightly soft and no longer raw-tasting. Turn off the heat and let cool completely.
4. If using tamarind, soak it in 2 tablespoons of hot water until soft, then squeeze out and use only ¼ teaspoon.
5. Put the cooled mixture into a small grinder or blender with the lemon juice or tamarind. Blend to your preferred texture, smooth or coarse.
6. Taste and adjust the salt.
7. Optional tempering: heat oil in a small pan, add mustard seeds, urad dal and the broken dry red chili. When they crackle, add the curry leaves and fry until crisp, then pour over the chutney.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicOnionGingerLemonBell pepperPeanutUrad dal