I like peppers (Capsicum; Shimla Mirch in Hindi) and have always used them in my vegetable curries or to make side-dish like dry pepper curry or pepper with chickpea flour. To be honest, I had never heard of Bell Pepper Chutney until recently. As usual, that did trigger the cook in me to try it out :). On an impulse, I prepared the chutney with Spinach Theplas over the weekend and the combo was just a super hit !
The colourful Capsicum is surely beneficial for us as it is a rich source of Vitamin C. It also contains good levels of Vitamin A, Vitamin B, Vitamin E and essential minerals. Additionally, it has very less calories and fat.
I used yellow and green peppers for making this chutney but surprisingly the chutney came out red in colour 🙂 However feel free to use any coloured pepper to make this spicy and tasty chutney.
The ingredients for making Bell Pepper Chutney are :
1. Pepper : 1 1/2 cup (chopped)
2. Onion : 1/2 cup (chopped)
3. Whole dried red chilli : 2
4. Cumin seeds (Jeera) : 1/2 tsp
5. Black gram skinned (Urad daal) : 1/2 tsp
6. Bengal gram skinned (Chana daal) : 1/2 tsp
7. Turmeric Powder : 1/4 tsp
8. Salt : to taste
9. Lemon juice : 1 tsp
10. Oil : 1 tsp
Heat oil in a pan; temper with chana daal, urad daal, cumin seeds and whole red chillies. Now add onions and sauté till it becomes translucent.
Now add peppers, turmeric powder, salt and cook for 2-3 minutes till it becomes a bit soft.
Switch off the flame and remove the pan. Let the mixture cool down for some time. Then transfer this mixture to a mixer jar and grind it to paste.
Your spicy Pepper Chutney is ready to be enjoyed !
You can have this Bell Pepper Chutney with almost anything – Paranthas (e.g., Spinach parantha, Broccoli parantha, Potato parantha), Spinach thepla, Chapati, Idli-Dosa and/or any fired savouries of your choice.
Insider Tips / Finer Points :
- Personally I loved the taste more by adding 1 tsp of yogurt to this chutney while eating.
- You may add tomato for more desired sourness.
- You may also add coconut if you want.
- You may again temper this chutney after grinding it, with a little bit of oil, mustard seeds and curry leaves – again, for more flavour.