Of all different colored bell peppers (capsicums), I like the red ones. Red bell peppers are matured green bell peppers and when bell pepper ages, not only the color but the flavor also changes. They become sweet, which is a surprise. Usually maturing into red signals the more fierce kind of flavor in vegetables, but here they mellow.
This favorite chutney of mine is prepared by roasting red bell peppers, onion and dried red chillies and by blending them including peanuts, jaggery and tamarind juice. The result is one of the flavorful and easiest Bharath-inspired chutneys you will ever try. Tastes superb with all the breakfast items, like idly, dosa, upma and also with rice, chapati or as a spread and dip for snack items.
Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery
Recipe:
Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
1 garlic clove
Saute:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and Saute the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.
Meanwhile Soak and Roast:
Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds – This is to soften the tamarind, so it can blend well.
Roast half-cup of peanuts till golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.
Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.
Remove to a cup and serve with your favorite breakfast/lunch/supper items.
Besan Dosa and Red Bell Pepper Chutney
This recipe was first published on Mahanandi on June 20th, 2006.
