If you are bored of the regular coconut chutney or tomato chutney or onion chutney, then give this bell pepper chutney with tomatoes a try. It tastes great with idli, dosa, upma, adai, parathas and pongal. It can be used as a spread for bread and also as a dip for samosas, bajji etc. Today we will learn how to make bell pepper chutney following this simple recipe.
Heat oil in a pan/kadai, add cumin seeds, when it splutters, add bengal gram, urad dal, red chillies and saute until dal turns golden brown. Remove from pan.
In the same pan, add onions, garlic, ginger, green chilli and saute until onions turn transparent.
Then add chopped tomatoes and cook for a few minutes.
Add bell pepper, salt needed and cook until it becomes soft.
Add coriander leaves and switch off the flame. Let it cool.
First grind the dal mixture to a smooth paste, then add the bell pepper + tomato mix and grind it to a smooth paste.
Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, curry leaves, saute for a few seconds and pour it over the chutney.
Delicious and tasty chutney is ready to be served with idly and dosa.
Find more side dish for idli dosa and enjoy preparing them.
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