Red Bell Pepper Chutney with Coconut Curry Masala
Red Bell Pepper Chutney with Coconut Curry Masala
Rated 5.0 stars by 2 users
Category
Side Dish
Cuisine
South indian
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
In the realm of condiments, chutneys hold a special place, offering a burst of flavor that elevates any dish they accompany. Among the myriad variations, red bell pepper chutney stands out for its vibrant hue, robust taste, and versatility. Today, we delve into the delightful world of red bell pepper chutney, exploring its origins, ingredients, and a simple yet delicious recipe to tantalize your taste buds.
Prana Kitchens
Ingredients
-
1 cup Red Bell Pepper chopped into cubes
-
1/2 cup Carrot chopped into cubes
-
1/4 cup Red Cabbage chopped
- 1 inch Ginger chopped
- 1 green Chilli chopped
- 1 tsp tamarind paste (e.g Laxmi brand) or 1/2 a lemon or lime
-
½ tsp SRS turmeric powder
-
2 tbsp cilantro leaves chopped
- 1 tbsp fresh coconut (optional)
- 1 tbsp jaggery shavings or powder
- 1 tbsp heaped Prana Kitchens Coconut Curry Masala
- 1 tbsp Sesame Oil
- Salt to taste
-
1 tsp sesame oil
-
2 whole red chilli
-
1 tsp Mustard seeds
-
1 tsp Black gram lentils (optional)
-
1/4 tsp Asafoetida (optional)
-
4-6 curry leaves
Seasoning:
Directions
In a heavy bottomed pan, add oil and when it is hot, saute vegetables, ginger, and chilli.
Cook for about 8 mins until vegetables are slightly soft (do not overcook).
Add Prana Kitchens Coconut Curry Masala.Switch off the heat, add tamarind paste or lemon or lime, jaggery, coriander leaves, and grated coconuts.
Grind everything coarsely.
Seasoning: In a small pan, heat oil. Add mustard seeds when hot. Let it sputter and then add red chilli, urad dhal, hing, and curry leaves.
Add the seasoning to the ground mixture. Enjoy!