This is an Indian style Red Pepper Chutney that my mother-in-law serves with rice, but it goes wonderfully with idli, dosa and roti. It is also great as a dip and as a sandwich spread. Red bell peppers contain twice the Vitamin C as regular green bell peppers, and are considered potentially cancer-fighting due to the antioxidants in this vibrant colored fruit.
Red Pepper Chutney
- 2 tsp oil
- 1 tsp black mustard seeds
- 1/4 tsp asafetida (hing)
- 1 Tbsp udad dal
- 4-6 red chillies (broken in half)
- 1/2 tsp fenugreek seeds (methi)
- 1 small sprig curry leaves
- 1/2 tsp tamarind paste
- salt to taste
- 3 red bell peppers – chopped
1) Heat oil in a wok / kadai on medium flame. Add mustard seeds and wait for it to pop.
2) Add hing, udad dal, red chillies, fenugreek seeds, and curry leaves one after the other, waiting a few seconds in between each ingredient.
3) After all ingredients are roasted and the udad dal is golden, add the chopped peppers and salt, and stir fry for 7-10 minutes on medium- high, uncovered, stirring often. (While the peppers must not be raw, it does not have to be overcooked.) Roast well.
4) Turn off stove and allow to cool.
5) Blend ( as fine or coarse as you like – I make my fine) with tamarind paste and adjust salt to taste.
NOTE: The peppers tend to release a lot of moisture while cooking and the udad dal helps bind the chutney together when blended. This is not a paste-like / jelly-like chutney, but more like a dip. If you prefer, you can increase the udad dal quantity.