Capsicum Chutney

A couple of days back, I was on a lookout for a dip, to go with my dosa and checked my fridge for tomatoes. I just had one tomato and knew for sure, I can't make a chutney to serve two people. So started evaluvating other options and only then did these colorful bell peppers caught my attention. Decided to make a yummy chutney out of them.

Bell peppers are rich in vitamins and minerals. They are good antioxidants and help fight against heart disease. I understand, the red ones have better nutritive value than the green ones. Google for the detailed nutrition chart.

This chutney is one great way of including them in your diet. It turned out lip smacking and a great dip for idli/dosa. I am sure this recipe is gonna be regular on my menu.

Ingredients:

Chopped capsicum (yellow,red,orange.You can also use a single colour ) - 1 bowl (Used 60% of each capsicum)

Urad dhall - 4 tsp
Red chillies - 3
Hing - 1 pinch
Tamarind - a tiny piece or 1/2 tsp tamarind paste
Sesame oil (preferred) - 5 tsp
Onion - a small bit (optional. Since I had a little chopped onion left, I made use of it)
Cilantro - a handful
Salt to taste
For seasoning : Mustard - 2 tsp and urad dhall - 1 tsp

Method:

1) Heat a tsp of oil, add the urad dhall and fry till the color changes a bit. Now add chillies. Fry till the chillies turn crisp and dhall turns rosy. Dont make it very brown. Do everything over low - medium flame. Switch of the gas and add the tamarind and hing. Keep aside.
2) Add another tsp of oil, fry the onions and keep aside. Similarly fry the capsicums till 3/4 th cooked. I wanted to retain the juice and didn't cook it fully.
3) Grind everything into a smooth paste along with cilantro and salt.
4) Heat the remaining oil, season with mustard and urad dhall. Add the paste and cook for less than a minute till oil separates. You can add more oil if you wish to.