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

Carrot Chutney ~ a sweet & tangy, healthy treat!

Today being a Saturday, we had a long day out and when we were back home we were really tired and like always I wasn't sure about what to cook for dinner. Long story short I had some dosa batter left and wanted to make some chutney that wasn't coconut based. I quickly remembered this carrot chutney which I had done long long ago. So quickly went to do it, to tell you this is the most simple & healthy chutney and its filled with goodness. The sweetness of the carrot with a tangy from the tamarind and spice from the chilli make it a perfect accompaniment for a plain dosa dish.

Kids and elders will love it and a great way to bless our body with a vegetable filled with goodness. Its a must try one and I hope you love it as much as it do. I am sure that this recipe is for keepers!!! I am linking this to hearth & soul blog hop.

Cooking & Prep time ~ 15 mins

Serves ~ 2 

Recipe Source ~ Own

Ingredients 

1 cup chopped carrots 

1 tsp thick tamarind paste

1 green/red chilli (i used green)

5-6 curry leaves

1 tsp oil

Salt- as per taste

Method 

In a hot pan, heat oil and add carrots, green chilli and let it cook for 3 minutes, add the tamarind paste and curry leaves and cook for another 2 mins with a closed lid

Once its cooked, add salt and let it cook down for 5 minutes 

Then grind in a mixie into a fine paste

Serve along with idly or dosa