Variation on the theme of Red Pepper Chutney (Pacchudi)

3 red bell pepper chopped
1 small tomato chopped
1/2 onion chopped
2 garlic cloves
1 inch ginger
3 green chillies
Small Bunch of coriander leaves (1/3 of the whole bunch that is sold in market)
1-2 tbsp oil
2 tsp Urad dal
1tsp mustard seeds
6 red chilli
Pinch of asafoetida
salt to taste

Heat oil in a pan. Add red bell pepper, onion, garlic, ginger, and green chilli with some turmeric, asafoetida and salt. Close the lid and cook till 3/4 water evaporates. Stir as necessary. Remove lid and continue to cook till all the water evaporates.  Add some tamarind paste.

In a small pan, fry the urad dal in a little oil. Set aside. In the remaining oil, fry mustard  seeds and red chilli.

Grind half the dal and the red chilli. Add the cooked red pepper mixture and grind to paste.

Garnish with the remaining fried dal and mustard seeds.

Recipe by Mani Lanka.

You can see my version of the recipe here.

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