Wednesday, December 16, 2009

Red Bell Pepper Chutney

First time I tasted this chutney at my friends house on the occasion of Laxmi vrat puja, Auntie made chutney so delicious. I was so eager to try it out.This is quick and easy to make and can be served as dip with tortillas, chutney for chapatis, dosa, idly, rice and spread for bread as you like.

Last weekend, we invited our(Raj's) friends for Lunch. For a lovely couple like this, with whom I and my husband really love to spend our time, I had to take utmost care in preparing the food to their likes. So whats the menu. So many dishes are lingering in my mind. Finally I decided on the menu. Starting with Tortillas and Red Bell pepper chutney,Chicken tikkas( Will soon post for this) and then Kolhapuri chicken curry, Kolhapuri pandhara Rassa, Fish Fry, Chapaties and Jeera Rice. Lastly Gajar Halwa sweet dish for sweet couples:-).

Good music, engrossing chit chats and the warmth of friends is the quintessential core of perfect entertaining on a superb weekend.I was glad that they enjoyed each of the dishes.


2 big red bell peppers
1 medium sized onion
3-4 dried red chillies
2 garlic cloves
3-4 tsp roasted peanuts
Small Lime sized tamarind soaked in warm water for 10 minutes
1 tsp of powdered jaggery
salt to taste


1. Cut to big chunks bell pepper onion chilies garlic cloves

2. Heat about 1 to 2 tablespoons of peanut oil in a skillet.

3. Add and roast 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.

4. Blend roasted vegetables, Tamarind, along with the water it soaked in,roasted peanuts, jaggery and salt to fine paste.

5. Serve with your favorite breakfast/lunch/supper items.

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