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Thursday, November 3, 2011

Bell Pepper Chutney


Ingredients:

  • Bell Peppers - 2 ( preferably red and orange, but u can even mix the different colors )
  • Tamarind Pulp - 2 tbsp
  • Red whole or Green Chillies - to taste
  • Turmeric Powder - 1/4 tsp
  • Salt - to taste

For Tempering:
  • Oil - 2 tbsp
  • Mustard Seeds - 1/4 tsp
  • Urad Dal - 1/2 tsp
  • Cumin Seeds - 1/4 tsp
  • Asafoetida - a pinch

Directions:
  • Dice the bell peppers and saute them in little oil in a pan.
  • You can take bell peppers of any color. Try to include 1 red one to get that color.
  • Cook till they are tender. Let them cool.
  • In a grinder, add cooked bell peppers, tamarind pulp, turmeric and chillies. Grind them all to a fine paste.
  • Add salt and mix well.
  • For tempering, heat oil, splutter mustard seeds and cumin seeds. Add asafoetida and urad dal. Let the urad dal turn reddish.
  • Pour this tempering over the chutney and mix well.
  • Serve with steamed rice or idli or dosa.

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