Red Capsicum Chutney / Red Bell Pepper Chutney (Coconut Free!!!!)

Here is a delicious, healthy chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well!

Red capsicum is a low calorie vegetable, rich in vitamins & minerals especially vitamin A, B6, C and Magnesium, normally included in salads and noodles.

Here I have tried it for spicy South Indian chutney; of course, the taste was awesome! Every one in my family enjoyed the taste.  Do try this and post your feedback.

Serves - 3 to 4 people

Ingredients:

Red Capsicum - 1

Onion -1
Tomato – 2
Garlic - 5 to 6 cloves (peeled)
Red chillies - 3 to 4
Channa dhal – 2 tsp
Tamarind – little
Asafoetida (perungayam) – a pinch
Salt - as required

For Seasoning:

Oil – as required
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 sprig

Directions:

Chop onion, tomato and red capsicum into bite sized pieces.

Heat oil in a pan; add channa dhal.

When the colour changes to golden brown, start adding red chillies, garlic, onion and tamarind one after another. Saute for few seconds.

After that add tomatoes and salt. Cook until tomatoes become soft.

Now add chopped red capsicum and saute well till it becomes soft.

Remove pan from the stove and allow it to cool.

Take a blender or mixie; add capsicum-tomato mixture along with water (adjust the water quantity according to desired consistency) and grind it to a fine paste.

Transfer chutney into a serving bowl.

Take another pan, add oil and temper with mustard seeds, urad dhal, hing and curry leaves; pour it over the chutney.

Give it a mix and serve.

Note:

Adjust the spice level according to your taste.