Red Bell Pepper Tomato Chutney

Red Bell Pepper Chutney is an easy & delicious vegan accompaniment to most South Indian delicacies like Lentil Waffles, Lentil Pancakes, Steamed Rice Cakes, Pongal and more. They make an excellent Dip and sandwich spread too.

2 Red Pepper
2 Large Vine Tomatoes
2 Small pods of Garlic (optional)
2 Tblspn Bengal Gram (Chana Dal)
2 tsp Cumin Seeds (Jeera)
2 Red Dried Chilly (make it 3 if you like spicy)
1 Tblspn Oil
Salt to taste

Tempering:
1 tsp Mustard Seeds
1 Red Chillies broken into pieces
A pinch Asafoetida
Sprig of Curry Leaves
2 Tsp Oil

View the full recipe at Sandhya’s Kitchen →