Red Bell Pepper Tomato Chutney | Roasted Red Capsicum chutney with Tomatoes | Step by Step Recipe
Make delicious roasted Red Bell Pepper Tomato Chutney in microwave. This quick side dish is perfect for pairing with dosa and idli!
Ingredients
- 1 Red Bell Pepper
- 3 cloves Garlic
- 2 medium Tomato
- 1/2 tsp Red Chilli Powder
- Salt to taste
- A Pinch Turmeric Powder
- Few Curry Leaves
- Few Coriander Leaves
- 1/2 tsp Cumin Seeds
- 1 tsp Oil
- 2 tsp Tamarind Extract
For Seasoning
- 1/2 tsp Oil
- 1/2 tsp Mustard Seeds + Urad Dal
- Few Curry Leaves
Instructions
- Wash and chop the bell pepper into chunks. Heat a nonstick pan with 1 tsp oil. Add the peppers and sauté on high flame. Add the chopped garlic, curry leaves also to the pan and sauté well.
- Remove and add chopped tomatoes, salt, red chili powder, and turmeric. Then, add coriander leaves. Cover with a lid so that the tomatoes get soft faster.
- Once the tomatoes are cooked well, remove and allow to cool.
- Then take everything in a mixer, add tamarind extract and blend to a smooth paste. Add water if required.
- Heat another pan with oil, add mustard, urad dal, and curry leaves. When the mustard splutters, add it to the chutney.
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