13 Mar 2015

Red Bell Pepper-Tomato Chutney / Dosa Chutney

Usually with Dosa, i make Coconut chutney which i made previously, but this time, coconut wasn't handy, luckily i always have colorful bell pepper in stock. So with some Google search and little of tricks, i came up with my own version which is quick and easy too and compliments very well with Dosas, and Idlis. So here you go..!!

Red Bell Pepper-Tomato Chutney / Dosa Chutney
1/2 cup small chopped red bell pepper
1 cup small chopped tomato
1/3 cup small chopped onion
3 pods of garlic peeled
1 tsp ginger paste
1 green chillies small chopped
2 tbsp of oil
1 tsp mustard seeds
Salt to taste

Dry roast:
2 tsp white Urad deal
1 tsp Chana dal
1 dried red chilly
4-5 curry leaves

  • In a pan, dry roast, Urad dal, Chana dal and curry leaves. Once the Dal turns light pink add dried red chilly to it and further roast for few seconds. Turn the flame off and transfer it to the grinder jar. Allow it cool a little. Meanwhile lets start making chutney with other ingredients mentioned above.
  • In the same pan, pour oil and add mustard seeds, once the mustard seeds starts to crackle, add pinch of asafoetida powder, peeled garlic whole (no need to make a paste of it), ginger as an whole or its paste, green Chillies roughly chopped, and onions.
  • Cook all, until onions are translucent and soft. Now add tomatoes and cook until tomatoes are soft and mushy. Further add chopped red bell pepper to it and salt to taste.
  • Cook until, red bell pepper is cooked (about 4-5 minutes).
  • Turn the flame off and allow it cool.
  • Meanwhile grind the dry roast dal finely.
  • To the same grind dal mixture, grind the red bell pepper chutney mix in to fine chutney like consistency.
  • Transfer the Chutney into a serving bowl.
  • Mix all well and serve it with Dosas or Idlis

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