In my earlier posts I have shared the recipe for roasted bell pepper chutney, which has a difference.
I used tomatoes and no coconut in that recipe.
In this recipe Iam using roasted bell peppers which Iam greatly fond of by making a chutney using gram dal, roasted pepper and some coconut.
This makes a great lip smacking chutney , using coconut gives a different taste and coconut lovers will adore this chutney.
Once in a while I think this recipe can be tried even though some coconut is used.
As usual a great accompaniment for idlis, dosas and pongal. Great to mix with plain white rice and have with some papad.
I always like to make even the chutneys healthy by using more vegetables and in that this particular chutney is one of my favourites.
2 Red bell peppers medium size, chopped .
2 green chillis
1 small piece of ginger grated
1 small berry size tamrind.
Salt to taste.
Pinch of asafoetida powder
1/2 coconut grated
3 tbsp fried gram dal ( pottukadalai )
2 tbsp sesame oil preferably
1/2 tsp mustard seeds
1 red dry chilli
1. In a pan ,add some oil, add the chopped peppers, green chillis , asafoetida powder and roast them well.
2.When cooled, grind in the mixie with the grated fresh coconut, fried gram dal and salt .
3. Ad sprinkles of water to help grind to athick consistency.
4. Temper with mustard seeds by crackling in sesame oil and adding 1 red dry chilli to the tempering.
Save this chutney recipe to your collection, Will come handy :-)