Traditional Heritage

Tomato/Red Bell Pepper Chutney

Cook Time:

Prep Time:

Servings:

Ingredients

  • 1½ tbsp oil
  • ½ cup red bell pepper
  • 1 cup tomato
  • 1 tbsp Swad tamarind paste
  • 1 tbsp urad dal
  • 2/4 tbsp chana dal
  • 4–6 Byadige chillies (for color)
  • ¼ cup water (to blend)
  • Salt to taste
  • ½ tsp mustard seeds
  • 1 red chilly
  • A pinch of jaggery
  • A pinch of asafetida
  • 4–6 curry leaves

Directions

  • Heat the oil and add the urad dal, chana dal, and red chillies. Roast until the dals turn golden brown.
  • Add the diced red bell pepper and tomatoes. Cook until soft and pulpy (about 3–5 minutes).
  • Add the tamarind paste and, if desired, add the jaggery at this stage. Stir well and switch off the flame.
  • Cool the mixture and blend it into a fine paste.
  • In a separate pan, heat a little oil and add the mustard seeds. Allow them to crackle.
  • Add the urad dal and red chilly, and roast until the dal turns golden brown.
  • Add a pinch of asafetida and the curry leaves, then switch off the flame.
  • Add this tempering to the chutney and mix well.
  • This versatile chutney can be enjoyed with chapati, dosa, or even plain rice.

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