Chutney - Green pepper and tomato chutney recipes

Author: Dale Smith  

My most favorite chutney is tomato chutney and I first tried that at my Aunt’s house. Of course, I have already shared that recipe with […] capsicum chutney recipe | capsicum tomato chutney recipe Red Bell Pepper Tomato chutney is an easy to make pachadi.

Spicy Tomato and Pepper Chutney

Spicy Tomato and Pepper Chutney
Spicy Tomato and Pepper Chutney. Takes less than an hour to make. Can and freeze extra to have on hand.
Provided by: KelleyChefSavvy
Yields: 1 item
Number of ingredients: 9
Ingredients:
  • 2 pieces medium tomatoes
  • 2 pieces roma tomatoes
  • 2 pieces green Italian peppers
  • 2 pieces serrano peppers
  • 2 teaspoons sugar
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon salt
  • 1 teaspoon apple cider vinegar
How to cook:
  1. Place all of the ingredients in a medium saucepan. Bring to boil and let simmer on low heat for about 40 minutes.
  2. Your sauce should be chunky and thick. If it's not getting as thick as you want turn the heat up a bit and stir constantly.
  3. You can also slightly cover the saucepan with a lid if the sauce is bubbling out.
Notes: Green Pepper and Tomato Chutney, Green Pepper and Tomato Chutney · Oil- 1 tbsp · Tomatoes, chopped- 4 · Green pepper, diced- 1 · Small onion, chopped- 10 · Garlic, chopped- 2 cloves · Cumin seeds

Capsicum tomato chutney recipe

Green capsicum chutney for dosa | Capsicum chutney recipe | south Indian Chutney recipes Duration: 0:59

Green Pepper and Tomato Chutney

Green Pepper and Tomato Chutney
An easy to make yet delicious green pepper and tomato chutney… My most favorite chutney is tomato chutney and I first tried that at my Aunt’s house. That tomato chutney along with dosa, I literally licked my finger and had way too many dosas that day. Of course, I have already shared that recipe with […]
Provided by: Thasneen
Total time: 23 minutes
Cook time: 20 minutes
Prep time: 3 minutes
Yields: 0 servings
Cuisine: Indian
Number of ingredients: 14
Ingredients:
  • Oil- 1 tbsp
  • Tomatoes, chopped- 4
  • Green pepper, diced- 1
  • Small onion, chopped- 10
  • Garlic, chopped- 2 cloves
  • Cumin seeds- 1 tsp
  • Chili powder- ¾ tsp or more according to your needs
  • Salt- 1 tsp
  • Tamarind, fresh- 2 inch slice soaked in ¼ cup water
  • Cilantro, chopped- ¼ cup
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red whole chili- 2
  • Curry leaves- 1 sprig
How to cook:
  1. Place a wide non-stick pan over medium heat, add oil.
  2. Add the tomatoes, green pepper, small onions, cumin seeds, garlic, chili powder, salt and saute until the tomatoes are mashed up.
  3. Remove the pan from the heat, let cool down for a few minutes.
  4. Grind the mixture along with ½ cup water to a smooth paste and Keep aside.
  5. Soak fresh tamarind in ¼ cup warm water for 5 minutes. Squeeze the tamarind in water, strain the juice and discard the fiber.
  6. Place a wide pan over medium heat, add 1 tbsp oil.
  7. To the hot oil add mustard seeds and let it splutter.
  8. Add dried red whole chilies and curry leaves.
  9. Pour the ground green pepper and tomato mixture, add the tamarind extract.
  10. Add ¼ cup more water to thin down the chutney, combine well.
  11. Cook and let the chutney come to a slight boil.
  12. Taste and add more salt if required.
  13. Garnish with chopped cilantro.
  14. Transfer to a bowl, serve warm with dosa, idli , appam or rice.
Notes: Spicy Baby Tomato & Sweet Pepper Chutney, Ingredients ; 750 g mixed baby tomatoes (red, orange & yellow) halved, leaving a few of the smaller ones whole ; 175 g mixed sweet mini (bell) peppers (red,

Capsicum chutney recipe | capsicum tomato chutney recipe

Capsicum chutney recipe | capsicum tomato chutney recipe
capsicum chutney recipe | capsicum tomato chutney recipe
Provided by: HEBBARS KITCHEN
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: south indian
Number of ingredients: 15
Ingredients:
  • 1 tbsp oil
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 4 kashmiri red chilli
  • 1 garlic clove (chopped)
  • ½ onion (finely chopped)
  • 1 to mato (finely chopped)
  • 1 capsicum (roughly diced)
  • salt to taste
  • 1 tbsp water (to blend)
  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • pinch of hing / asafetida
  • few curry leaves
How to cook:
  1. in a wide pan, heat a tbsp of oil. add urad dal, channa dal and red chillis. fry till they turn golden brown.
  2. then add a chopped garlic. fry for a minute till the raw smell of garlic goes away.
  3. now add finely chopped onions and fry till they sweat.
  4. add chopped tomatoes and fry till they become soft and gets cooked well.
  5. finally, add capsicum and fry till they shrink. capsicum doesn't take more time to cook.
  6. allow the mixture to cool completely before you blend.
  7. once they are cooled completely, take them in a blender and add some salt and a tbsp of water.
  8. blend to smooth chutney.
  9. prepare the tempering. add a tsp of oil in a small kadai. along with mustard seeds, urad dal and hing. once they splutter add curry leaves and pour the tempering over chutney.
  10. enjoy capsicum chutney with your favourite dosa, idli or with plain rice.
Notes: Spicy Tomato and Pepper Chutney, Instructions · Place all of the ingredients: both tomatoes, peppers sugar, pepper, red pepper flakes, salt and apple cider vinegar in a medium

Red Bell Pepper Tomato Chutney

Red Bell Pepper Tomato Chutney
Red Bell Pepper Tomato chutney is an easy to make pachadi. A gem among South Indian vegetarian recipes, it works well as a dip or spread over sandwiches.
Provided by: Sailu
Total time: 35 minutes
Cook time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: south indian
Number of ingredients: 15
Ingredients:
  • Red Bell Pepper 1, chopped into 1" pieces
  • Tomatoes 2 large, sliced
  • Chana dal 1 1/2 tbsps (Bengal gram/senaga pappu)
  • Dry red chilies 2
  • Green chilies 1
  • Cumin 1 tsp
  • Coriander leaves 2 tbsps
  • Salt to taste
  • Cooking oil 1 1/2 tbsps
  • For tempering/poppu/tadka:
  • OIl 1 tsp
  • Mustard seeds 1/2 tsp
  • Red chilies 2
  • Curry leaves a sprig
  • Asafoetida pinch
How to cook:
  1. Heat 1 1/2 tsps of oil in a vessel. Once the oil is hot, reduce flame, add chana dal, cumin and red chilies and saute till the dal turns light brown. Add green chilies and coriander leaves and saute for 2 mts. Remove the contents from the vessel and keep aside to cool.
  2. In the same vessel, add a tbsp of oil, add the red bell pepper pieces and saute for 6 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. Turn off heat and cool.
  3. Blend the dal-red chilies mixture till coarse. Then add the cooled ingredients (tomatoes and red bell peppers) along with salt and grind to a fine paste. Remove into a serving bowl.
  4. Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
  5. Pour this tempering over the chutney and serve with idli or dosa.
Notes: Green Tomato, Apple & Pepper Chutney, Green Tomato, Apple & Pepper Chutney ; Chop the onions; Put in a large pan with 2-3 tbsp of the vinegar; Simmer until nearly soft ; Quarter the
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