We use condiments as side dishes for the most part. Chutney for idli, dosa, upma, etc., thogayal for rice, podis to be mixed with rice and so on. I served this bell pepper chutney as a side for arisi rava upma which happens to be my favorite upma.

 

Red bell pepper is suited for this chutney because it has a sweet taste unlike the green pepper. Have I told you that I am not supposed to tweak the recipe if it is K’s favorite. This one falls in that category and I follow the steps each time I make it. You can use this chutney as a side for dosa, pongal, upma, etc. It stores for a few days in the refrigerator.

 

 

1 tbsp oil

1 red bell pepper

2 garlic cloves

Small onion

3 red chillies

Lime size tamarind

1 tbsp jaggery

1/2 cup peanuts

Salt

 

References
Recipe source : Mahanandi

 

Method
Ingredients for chutney at a glance.

Dry roast the peanuts and remove the skin.

Heat oil and add onions, garlic, red bell pepper and red chilies.

Saute until done. Turn off the stove and allow to cool.

Take in a blender and add tamarind, jaggery, peanuts and salt. Blend well. Chutney ready. There was a right balance of sourness from tamarind and sweetness from jaggery and  bell pepper.

Enjoy!