Red bell pepper tomato chutney: A delicious side dish prepared with red bell pepper and tomato. This chutney is made without onion, garlic or tamarind.
Red bell pepper is also known as sweet pepper, pepper, or red capsicum. The combination of red capsicum and tomato goes very well with each other. If you like bell pepper you will surely love this chutney.
Chutney is an important condiment in Indian cuisine. Made with vegetables, fruits or fresh herbs seasoned with salt, and spices. The best part about chutney is it is easy-to-make and tastes good.
Chutney has derived its name from the Hindi word Chatni. Which basically means a freshly ground condiment. Chutney is so versatile. It can be used as a dip, side dish or spread. Tempering/tadka used to enhance the flavor and taste of the food. However, there are many versions of chutney that don’t require any tempering. Like coriander chutney, mint chutney, green chutney and so on.
I am sharing the simple version of red bell pepper chutney and this is made without onion, garlic or tamarind. Though there are many ways this condiment can be prepared. But the basics are always the same. However, as per family preference, it can be tweaked slightly.
This red bell pepper tomato chutney is a perfect breakfast and snack chutney. It goes very well with paratha, sandwiches, idli, bara, dosa, uttapam, and so on. You can even serve this with any snack of your choice.
Red Bell Pepper Tomato Chutney | Red Capsicum Chutney
INGREDIENTS ( 1 CUP = 250 ML )
- 1 red bell pepper roughly chopped
- 2 large tomatoes roughly chopped
- 1 tbsp oil
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tbsp white sesame seeds
- 1 tsp cumin seeds
- 1-2 kashmiri dry red chilies non-spicy
- 1 green chili
- Salt as required
- 2 tbsp water
Ingredients for Tempering
- 1 tbsp oil
- ½ tsp black mustard seeds
- A pinch of asafoetida/hing
- 1 kashmiri dry red chili
- 1 tsp white sesame seeds
- 7-8 curry leaves
- Heat oil in a pan. Add urad daal, followed by chana dal, cumin seeds, kashmiri red chili, and white sesame seeds.
- Saute until the chana dal and urad dal turns golden.
- Then add chopped red bell pepper, chopped tomato, and green chili.
- Saute over medium to high flame for 2-3 minutes. Add salt and saute for another minute.
- Then turn off the flame and transfer to a blending jar. Let these cool down.
- Once done add 2 tbsp of water and blend until smooth.
- Transfer to a bowl and set aside.
- Heat oil in a pot. Once the oil turns hot add black mustard seeds, cumin seeds, hing.
- Once they start spluttering. Add kashmiri red chili, sesame seeds, and curry leaves. Saute for a second.
- Then immediately pour the tempering over the chutney.
- Mix well and serve.