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Capsicum Tomato Pachadi / Bell Peppers and Tomato Chutney

VegCookBook by Praveena
Tomato Bell Pepper Chutney, is a South Indian style accompaniment that is made with fresh veggies and basic spices. Recipe below has step wise pics and tips.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Accompaniment, chutney, Condiment
Cuisine Indian, South Indian
Servings 250 gms

Equipment

  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.

Ingredients
  

  • 1 cup Capsicum / Bell Pepper pieces
  • 1 cup Tomato pieces 
  • ¼ cup Onion pieces (optional)
  • tiny lemon size Tamarind / Chinthapandu / Imli
  • 4 tablespoons Cooking Oil
  • as per taste Salt
  • 4 to 5 count Dry Red Chillies
  • 5 to 6 count Fresh Green Chillies
  • ¼ cup Hot Water
  • 2 to 3 twigs Fresh Coriander

Ingredient for Tempering:

  • ¼ teaspoon Turmeric powder / Pasupu
  • 1 teaspoon Sesame seeds / Til / Nuvvulu
  • ¼ teaspoon Fenugreek Seeds / Menthulu
  • 1 teaspoon Split Yellow Gram dal / Chana Dal / Senaga Pappu
  • 1 teaspoon Urad Dal / Split Black Gram
  • ½ teaspoon Mustard Seeds / Aavaalu
  • ½ teaspoon Cumin Seeds / Jeera
  • ⅛ teaspoon Asafoetida / Hing / Inguva
  • 2 - 3 count Garlic cloves (optional)

Instructions
 

  • Firstly, in a small cup add the tamarind, pour hot water and set aside for it to ooze out the puree.
  • Put a frying pan on stove top under medium flame, pour 1 tablespoon of oil and heat it.
    Add the Capsicum/Bell Pepper pieces, Tomato pieces, Onion pieces (optional) and salt.
  • Give a mix, close the lid of the pan and let them soften, this takes 7-8 mins.
    Later, switch the flame off and let them cool.
  • Put another frying pan on stove top under medium flame.
    Add the remaining oil and let it heat.
    Now, add all the ‘Ingredients For Tempering’ and fry them by stirring continuously.
  • Once all the items are fried, add the red chillies & fresh green chillies and give a gentle mix.
    Let them fry until the red chillies turn brown.
    Later, switch the flame off and let them cool completely.
  • In a blender/ spicce jar/ mixie take softened tamarind along with water, capsicum / bell pepper pieces, tomato pieces, fresh coriander, all the fried tempered items.
    Grind them into a coarse / fine paste and take it into a serving bowl.
    Garnish the chutney with fresh coriander leaves. Done!

Notes

Please see the MAIN POST for step wise pics & tips!
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