Back home, fresh red chillies (not the dried ones) are used to make a kind of pickle (also known as pandu mirapa kaya pacchadi). Few years back, I heard from a friend that these red bell peppers can also be used in making chutney. Thats when I started making this chutney. Though we like this chutney a lot, I have reduced the usage of peppers as these have been aggravating my heartburn. Had a craving for this chutney, so it made its way into my kitchen today. Anyway, Red bell peppers are rich in Vitamins A and C and also Folic acid though they might not be a great option for people with heartburn. They help in reducing the risk for heart disease and they also have cancer fighting capability. Moreover the chutney can be tweaked to suit individual taste. Some would like to add Roasted peanuts, or onions or tomatoes. This is how I prepared today..

Ingredients -

Red bell pepper 1 large
Green chillies 3 (as per taste)
Garlic pods 1-2 (Optional)
coriander leaves (Optional)
Roasted Methi powder
Lime/Lemon juice
Salt as per taste
Seasoning (Oil, Urad dal, mustard seeds, jeera, red chilli, curry leaves, Asafoetida (Hing))

Method Of Preparation -

Wash the red bell pepper, remove the seeds and chop it into 1 inch pieces.
In a skillet, heat oil and fry the seasoning items and add the chopped bell peppers and green chillies and saute them until they are semi tender.
Add salt and garlic pods, roasted methi powder and coriander leaves and switch off the flame.
Upon cooling, make a coarse paste and squeeze in some lime juice.

Note - Lime juice can be substituted with tamarind pulp.
Methi seeds can be used instead of roasted methi powder.

Makes approx. 1 cup

Preparation Time 15 min
Posted by Harini on Sunday, March 28, 2010


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