Roasted red pepper chutney

Red pepper is also known as red capsicum or red bell pepper.There are different colors of bell pepper like red, yellow, orange and green. Compared to green peppers, red peppers have more vitamins and nutrients and contains the antioxidant lycopene.

The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers. Also, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange.

Ingredients:

• 1 no – Red pepper
• 3 nos – Garlic
• 1/2 no – Tomato (chopped)
• 1/4 tsp – Split black gram (ulunthu/urad dhal)
• 1/4 tsp – Bengal gram(kadalai paruppu)
• 2 nos – Dry red chilli
• 1 no – Tamarind (blueberry size)
• Salt as needed

Seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram(ulunthu)

Preparation method:

1. Wash and cut red pepper in to big chunks. Roast red pepper in grill (I used panini making grill) or oven for 5 to 7 mins or until well cooked. In the same grill, roast peeled garlic until well cooked. Allow them to cool, chop them in to small pieces.
2. Heat a pan, dry roast split black gram, bengal gram, dry red chilli to a slightly brown color, set aside. In the same pan, add little oil and saute tomato until 3/4 cooked, Set aside.
3. Grind cooked red pepper, garlic, tomato, dry roasted split black gram, bengal gram, dry red chilli along with tamarind and required salt to a smooth paste.
4. Heat oil in a pan, season with items given for seasonings. Add ground paste and saute until oil separates from the chutney. Remove from stove and serve with idly or dosai.

Notes:

• I used panini making grill to roast red pepper and garlic.You can also use dosa tawa to roast it.