Red Bell Pepper Chutney

A very dear friend of mine invited my parents when they were here a couple of years back which is when she prepared this fabulous Bell Pepper Chutney. She is a fabulous cook and her Biryani needs a special mention. I firmly believe that a recipe when prepared by different people will create different flavors. While I can replicate the recipe, I cannot replicate the taste. But, But!! I finally could achieve a similar taste after experimenting for several times and of course a few flops.So,a big thank you, Pooja!

2 Red Bell Peppers, coarsely chopped
1 Garlic Clove, peeled and minced
1 tsp Cumin Seeds
1 tsp Mustard Seeds
1 tsp Chilli Powder
3 Curry Leaves
2 Tbsps Oil+ 1 tsp
Pinch of Hing/asafoetida
1 tbsp finely chopped Coriander leaves
3 tbsps thick tamarind pulp
Salt to taste

Heat 2 tbsps of oil in a pan

Add the Red Bell Pepper pieces and Curry leaves and cook till they are soft but they should NOT turn black; Else, there can be a slight bitter taste when blended

Add the minced garlic

Cook for a min or so

Stir in chilli powder and salt

Add the tamarind pulp and let it cook for a couple of min, until the raw smell goes away.

Blend the Red bell pepper mixture along with the coriander leaves until smooth

In a small pan, heat the remaining tsp of oil

Add Cumin seeds, Mustard seeds and hing; Let them splutter

Quickly add them to the blended Bell pepper mixture

Serve hot with rice or idlis or dosas