Green Capsicum Chutney / Bell Pepper Chutney ~ Indian Capsicum Dip

I am allergic to capsicum. My stomach burns even if i take a bit of capsicum. So I buy it rare though their vibrant colors attract me now and then. But I wanted to try this chutney that is quite famous in blogosphere. Almost every blog has this dip. I made it like Indian chutney. It came out well but really hot; I tasted little and served just to my hus. ;-) 

Ingredients:

Green Capsicum / Bell Peppers - Medium -2
Tomato - Large -1
Dried Red Chilly 1
Urad Dhal 1 1/2 tbsp
Garlic Cloves 4
Tamarind - a small gooseberry size

To temper:

Mustard Seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry leaves 2-3
Oil

Method:

Chop Tomato and Capsicum roughly into pieces.

Heat oil in a pan, when hot add Urad Dhal. When it changes its color, add the red chilly and garlic cloves. Fry till they turn slightly brown.

Now add chopped tomatoes. Fry till the oil separates. Add chopped capsicum pieces. Mix well. Fry for few minutes and then add grated coconut.

Fry for few more minutes until done. Set aside to cool.

Add Salt and grind it along with tamarind.

Heat oil in a pan. When hot, add Mustard seeds. When it starts popping up, add Urad Dhal and curry leaves. Fry till they slightly change their color. Pour this tempering over the chutney. Add water till it reaches desired consistency. 

Serves: 2
Serve with Idli or Dosa.

Notes: This is really hot. So add more tomatoes if you are looking for a less hot chutney.

This  goes to Vegan Thursdays. We share only vegan recipes first and last thursdays of every month.