Oh my god! Its been almost 2 years since I last posted. I realized this only after seeing the date of my last post.
Well,in reality though, two years have actually passed away like a flash. Its not that I have not been cooking or experimenting. Just that, as K was growing up into a naughty toddler, updating my blog or taking snaps of what I made was put into the backburner. Now that he has started going to school, I get to sit back, put my feet up and rejuvenate for a good 2 hrs. And thus the renewed energy to focus on my blog:)
So I am back with red bell pepper chutney that goes well with idlis, dosas, roti and even rice. I found this recipe on vahchef some time back and since i forgot to bookmark it I lost track of it. I went with whatever I remembered reading but nevertheless it tasted quite good. So here's the recipe:
Red Bell Pepper - 1 (Big)
Tomato - 1 (Small)
Salt
Turmeric powder
Mustard seeds - 1 tbsp
Hing - 1 small piece
Red Chilli - 1 or 2 (Depends on how spicy you want it to be)
Peanuts - 2 tbsps
Tamarind Paste - 1 tsp
Jaggery - 2 tsp
Oil - 2 tbsps
Heat oil and splutter mustard seeds. Add hing, chillies, peanuts and fry them for 2 to 3 minutes.
Cut Red bell pepper and tomato into small pieces. Cook them covered with salt and turmeric till they are well cooked (Indication : Bell pepper and tomato is mixed up well and most water is evaporated)
In a blender add fried mustard, hing, chillies and peanuts mixture and grind (without adding water) till they are coarsely grounded.
Add tamarind and jaggery. Blend them again. Then add the cooked bellpepper & tomato mixture and blend again.
Check and adjust the salt if needed.
You can also finely chop up coriander leaves for a nice flavor.
