Spicy & Tangy Red Bell Pepper Chutney

Here is a simple tongue tickling chutney recipe that is both tangy and a tad spicy, a perfect accompaniment for Dosa, Idly, Upma, Roti, Chappati or even Rice. I got this recipe from my dear colleague, whom I have nick-named the Chutney Queen. Sorry Savi for publicly proclaiming it :) As the nick name suggests, she is truly a chutney expert who can literally transform any veggie into a delicious chutney...I know.. “Isn't that some skill??”  This is one of my personal favorites out of her vast repertoire. Ever since getting introduced to it a few months back, I have been frequently making it for my family and they just simply love it. 

Serves 4
Ingredients 
1/2 Tsp - Mustard seeds
3 Tablespoon - Urad dal
3 - Dry Red Chilly
1/4 Tsp – Jeera / Cumin seeds
1 pinch – Hing /Asafoetida
3 - Garlic
2 - Red bell pepper, chopped
1/8 Tsp - Turmeric
Curry leaves
1 small ball - Tamarind
1/4 Cup – Cilantro / Fresh coriander leaves, chopped
Salt
Oil

Directions

• Heat oil in a heavy bottomed pan and add mustard seeds; let them splutter 
• Add the dry red chilly, whole jeera, urad dal and sauté until the urad dal turns golden brown. 
• Just before taking the pan off the heat add hing/asafetida. 
• Transfer the mixture to a blender (preferably the smallest jar) and pulse it to make a fine powder. 
• Heat some oil in the same pan and add garlic, curry leaves, turmeric powder and red bell pepper 
• Sauté it until bell pepper is soft but do not overcook it or else the chutney will loose its red color 
• Take this off the heat and let it cool 
• Transfer the sautéed bell pepper mixture, cilantro, pulp of tamarind to a blender and pulse until you get a smooth mixture. 
• Add the powdered urad dal mixture and pulse again. 
• Serve with Dosa, Idly, Upma, Roti, Chappati or Rice

Great Leftover Tip

• If you have left over chutney, smear it over grilled bread with a slice of cheese..yummy pannini for your brown bag is ready!!!