October 23, 2011

Onion, Tomato and Capsicum Chutney

 Chutneys complement well with our Indian breakfast dishes.   Eventhough the coconut chutneys have their own flavor and is commonly liked by everybody, I like to prepare chutneys using vegetables.  I had these bell peppers lying in my fridge for more than a week that I decided to use it up for making this chutney.  The results was some reallly nice spicy chutney.  The tomatoes and the red peppers gave a nice stunning color to the chutney.  Enjoyed this chutney with the Masoor dal idlis.

1/2 cup chopped onions
1 medium to big tomato
1 bell pepper(I combined red and green peppers)
3-4 red chillies
2 tsp urad dal
3 tsp chana dal
pinch of hing powder
few coriander leaves
salt to taste
1/4 tsp of tamarind paste

Begin by roasting the chana dal and urad dal in some hot oil,  add the red chillies and the hing powder.  Immediately add the onion and saute it for a minute.  Add the peppers and saute it for a minute or two.  Add the tomatoes some salt and tiny pinch of turmeric.  Saute this again till the tomatoes begin to get soft.  Turn off the heat and add the tamarind and the coriander leaves.  Let this mixture cool nicely.

Grind everything to a smooth paste.  Add another tablespoon of oil(I used olive oil) while grinding just to be able to keep it longer.

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