Bell Pepper Chutney/Dip – Ready in 10 minutes! Well if you have the ingredients, this chutney is a quick fix alternative to the regular green chutney you have been having all these years. I have had my share of experimenting with chutney before – Lettuce Chutney/Dip or the Carrot & Peanuts Chutney/Dip. They both turned out just great. Since I was making a new kind of crepes/dosa/uttapam today, I also wanted to experiment with the chutney I would serve with it. So I decided to make this Green chutney with a new twist using Bell Peppers/Capsicum and peanuts which can be made in 10 minutes only.
Although I decided to use bell peppers in the recipe, I also wanted to add the regular greens. Cilantro and mint leaves give the chutney the required zing and chutney flavor to it. Very happily I used some home grown mint leaves in this recipe. Is it just me or does anyone else notice the difference in the flavors when using home grown veggies in your recipes compared to the store bought ones? I feel that the ones from my vegetable garden are more tastier. Anyways, like I mentioned before, this is a quick fix recipe if you have all the ingredients. You can use this as dips, sandwich spreads, serve it with any appetizers, idli/dosa,etc. The flavor of capsicum does stand out thereby giving it its own unique taste.
1/2 cup of mint leaves
1/2 cup of cilantro
1 large Green Bell Pepper roughly chopped
1 tbsp roasted chana dal/roasted split gram
3 dried red chillies
2 tbsp peanuts
1 tsp cumin seeds
Salt as required
1 tsp cooking oil
Ina pan, warm the oil. Roast the bell peppers, peanuts and red chillies for 5-6 minutes. Let this cool.
Blend the cilantro, mint leaves, roasted chana dal, cumin seeds to a smooth paste by adding a little water and salt to it.
Blend the roasted bell peppers, peanuts and red chillies to a smooth paste as well by adding little water and salt. Mix both the paste together. Check and add salt if necessary.
Like promised, Bell Pepper Chutney/Dip – Ready in 10 minutes!