Friday, December 2, 2011

Roaster Bellpepper and Tomato Chutney

When I hear about chutney I started drooling. This chutney is by roasted bell pepper and tomatoes. Roasting them is to enhance the flavors and the flavors are to die for. This chutney can go very well with dosa, idli, chapati or even you can use it as pasta sauce or spread on the toast.

Red Bellpepper (Big one) - 1
Tomatoes - 2
Salt - per taste
Red chili  powder - per taste
Oil - 2tsp
Mustard seeds - 1/4 tsp
Chopped Onion - half

  • Wash and pat dry the bell pepper and tomatoes.
  • Roast them on the stove top until the skin is charred and they are soft. By this time your home will be full of sweet aroma.
  • Put them in a steel box covered so that they will stay in their steam. It will help in taking their skin off.
  • When they are cool take off the charred skin.
  • Remove the stems and the seeds of the bell pepper.
  • Blend them in a blender until every thing is smooth.
  • Heat the oil in a pan.
  • Add mustard seeds and asafoetida.
  • Add this tadka to the chuntey.
  • Taste and adjust the seasoning.


  1. Looks Yumm, this goes well with Idlis.. I make this quite often...

    Yum! Yum! Yum!

  2. lovely innovative recipe.
    indu srinivasan

  3. The word roast hooked me, really. I love anything roast. And chutney with roast tomato and capsicum --ooolala!

  4. That must have tasted soo yummmm!! Wud love to try this combo

  5. Good & simple Recipe..Thanks



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