Tuesday, November 23, 2010

Red Pepper Chutney

Red Capsicum Chutney

I love Red Capsicum because of its bright and pleasing color, and it is chock a block full of anti-oxidants, Vitamin A and C.Mother Nature seems to paint vivid colors on those vegetables and fruits high in anti-oxidants. The Capsicum family is also supposed to have anti-inflammatory properties.While all these are in the back of my mind, I pick this vegetable in the market for its color and taste. This is an unusual chutney made of bell pepper and tomatoes, delicious and quick to prepare. And surprise, surprise, a variant of this Bell-pepper chutney called Ljutenica is a national relish of Bulgaria. The ingredients of Ljutenica include tomatoes, peppers, onion, garlic, black pepper, vegetable oil, sugar and salt.

  •            Red peppers                     2 nos
  •    Tomato                               3 nos
  •        Red chilli                          5 nos
  •       Urad dal                             ¼ cup
  •      Asafoetida                        ¼ tsp
  •       Mustard seeds                  ¼ tsp
  •       Salt                                      1 tsp
  •       Tamarind paste                  1 tsp
  •       Cooking oil                         5 tsp

  • Cut the red peppers and tomato into small bits. Microwave the peppers for 4 minutes.
  • Heat a pan, pour oil, mustard seeds, red chillies, urad dal and asafoetida one by one. 
  • When Urad dal fries to light brown add the red pepper and tomato bits simmer for 10 minutes,stirring. 
  • Now add tamarind paste and salt and mix well. Remove the contents from stove and let it cool. Grind to a smooth paste.
  • This chutney is very tasty and goes well with rice, chapathis and even idli-dosas. 
  • One can also add a couple of cloves of garlic for added taste

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