Idlis and dosas appear in our breakfast or dinner menu, at least 2 to 4 times in a week, so I make a chutney for them at least 2 to 4 times in a week. Though the tomato chutney is a favorite at home, to keep us from getting bored of it, I try to make chutneys with other vegetables too, today's Capsicum/Bell Pepper Chutney is one such. Usually I add a capsicum along with the tomato and do it the same way as the Tomato chutney, but this time I left out the tomato and tried a slightly different version. The chutney came out very good and it goes very well with idlis, dosas and other South Indian breakfast dishes. If made a little thick like a thogayal, it would taste good with rice too..
Need To Have
- Capsicum/Red Bell Pepper - 1 big, chopped
- Onion - 1 medium, chopped
- Ginger - 2" piece, chopped
- Dried Red Chillies - 4
- Urad Dal/Husked Black Gram - 1 tablespoon + 1 teaspoon
- Grated Coconut - 2 to 3 tabespoons
- Tamarind - 1/2 a lemon size
- Jaggery - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 10
Heat some oil, add the 1 tablespoon urad dal and dried red chillies and roast till the dal turns golden, remove and keep. Add a little more oil, add the onion and the ginger and saute till the onions turn translucent.
Then add the red pepper and some salt and keep sauteing till the red pepper breaks down a little and turns a little soft. Now add the coconut, mix, remove and let it cool.
Then grind the capsicum mixture along with the roasted urad dal, chillies, tamarind and jaggery, the chutney is ready.
Heat some oil, add the 1 teaspoon urad dal and mustard seeds, when the seeds start sputtering, add the asafoetida followed by the curry leaves. Mix for 1/2 a minute, then add this to the chutney, mix and serve.
The capsicum should be sauteed till it gets a little cooked and doesn't look raw anymore.
We add the jaggery to balance the spiciness from the ginger.