Bell Pepper - Tomato Chutney

Category: Breakfast / Tiffin
Preparation Time: 5 mins 
Cooking Time: 15 mins
Servings: For 2-3 persons

Capsicum/ Bell peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients. The level of carotene is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.

This Chutney can be made with Red or Orange or Yellow peppers and I haven't tried with green ones yet.

Bell Pepper-Tomato Chutney

 Ingredients:

• Bell Pepper (Red /Orange / Yellow), chopped - 1 no (Big sized)
  
• Tomato, chopped - 1 no
• Onion, chopped - 1 no
• Garlic cloves - 3- 5 nos
• Red Chillies - 1-2 (adjust to taste)
• Coriander / Mint leaves - handful
• Salt - to taste 
• Oil - 1 tsp
• Channa Dhal - 2 tsp
• Urad Dhal (Split) - 2 tsp

For Tempering: (Optional)

• Oil - 1/2 tsp
• Mustard Seeds - 1/4 tsp
• Urad Dhal (Split) - 1/2 tsp
• Curry leaves - few

Method:

1. Heat 1 tsp of oil in a pan and fry Channa & Urad Dhals for a min till it becomes golden brown and add red chillies and fry for 30 secs
2. Add chopped onions and garlic cloves, saute till it becomes soft
3. Then add the chopped bell pepper, saute well for a min and then add the tomato pieces
   
4. Add required salt and cook till it becomes soft
5. Add the coriander / mint leaves; mix well and switch off
   
6. Once its cooled, grind to a smooth chutney like consistency
   
   
   
   
7. If you like to temper, add the tempering to the chutney 
   
8. Serve with hot Idlies / Dosa