Red Bell Pepper/ Capsicum/ Pepper Chutney

Red Bell peppers/ Capsicum are colorful looking peppers we mostly use in Chinese/ Thai dishes and preparing a Indian spread out of it is something less thought of. It tasted great for utthappam (rice pancake). 

The sweet chilli like flavor was distinct and my husband and I loved it. Its a no coconut chutney, hence its healthy and can be easily made

Cook & Prep time ~ 20 mins

Serves ~ 2-3 

Recipe Source ~ Own

Ingredients 

Red bell peppers/capsicum/ peppers - 2 fresh, de-seeded and chopped

Onion - 1 medium, chopped

Tomato - 1 medium chopped

Red chilli - 1-2 (based on spice tolerance)

Ginger - 1/2 inch chopped fine

Salt - to taste

Oil - 1 tsp

Method

• In a pan, heat oil add the ginger, red chilli and onions and saute till translucent. Now add the tomato and let it cook covered until the tomato become mushy. Add the chopped peppers and let it cook in a closed lid for 3-4 minutes. You could add salt and check if the peppers are cooked. Let it cool down completely
• Grind the saute veggies into a fine paste

Serve with hot idlies/dosa/ utthappam