Red Bell Pepper Chutney

Directions

• Step 1 First step take a pan add Canola Oil 2 thsp allow it to become hot add mustard seeds and cumin seeds allow to splutter after few seconds add Astafoetida 1/2 tsp .
• Step 2 Next add red onions chopped, ginger , garlic sauté in medium flame at this point salt is added 1 tsp and few curry leaves fry few minutes.
• Step 3 Next add chopped tomatoes, green chilies, dry red chilies fry for few minutes then add red bell peppers chopped, tamarind mix well cook for 5 minutes in medium flame then add coriander leaves fry for few seconds.
• Step 4 Close the lid cook for 3 minutes then remove the lid fry the mixture add sambhar powder 2 tsp and salt 1/2 tsp mix well fry until the raw smell leaves then close the lid cook for 3 to 4 minutes in low flame .
• Step 5 Remove the lid off the flame allow the mixture to cool completely take a blender add the bell pepper mixture grind to smooth consistency by add little water.
• Step 6 For tempering:
• Step 7 Take a pan add oil – 2tsp then add mustard seeds, Urad Dhal, Cumin seeds, dry Red Chili and curry leaves few fry until light brown in color add to the red bell pepper Chutney.
• Step 8 Red Bell Pepper Chutney is ready for serve with Idlis and Dosa.
• Step 9 Note: Red Bell Pepper Chutney is good for 3 days keep refrigerated.