TriColor Pepper Chutney

Srilatha Chutneys, Sides Leave a Comment

Print Recipe
TriColor Pepper Chutney
Tired of the same old same old coconut, onion, or tomato chutneys? Here's a refreshing multi-colored, vitamin rich, tangy low fat chutney for you! No need to grate or thaw coconut! Ready in about 20 minutes! Goes great with idli, dosai, pooris, rotis, rice, doubles as sandwich spread!
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
  • 2 cups cubed mixed peppers - orange, red, yellow
  • 1/2 medium white onion
  • 1 medium Tomato
  • 2 tbsp urad dal/black gram (dehusked)
  • 6 medium red chilies
  • 1/2 cup cilantro
  • 1 tbsp Salt more or less to taste
  • 1 tbsp oil
Seasoning Ingredients
  • 1 tbsp oil
  • 1/2 tsp Mustard seeds
  • 1 tsp urad dal
  • 1/2 tsp Hing
Optional
  • 1 inch piece of tamarind optional if you need an extra tang/if the tomato is not tart enough
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cups
Ingredients
  • 2 cups cubed mixed peppers - orange, red, yellow
  • 1/2 medium white onion
  • 1 medium Tomato
  • 2 tbsp urad dal/black gram (dehusked)
  • 6 medium red chilies
  • 1/2 cup cilantro
  • 1 tbsp Salt more or less to taste
  • 1 tbsp oil
Seasoning Ingredients
  • 1 tbsp oil
  • 1/2 tsp Mustard seeds
  • 1 tsp urad dal
  • 1/2 tsp Hing
Optional
  • 1 inch piece of tamarind optional if you need an extra tang/if the tomato is not tart enough
Instructions
  1. Chop onions, peppers, tomatoes in big chunks. Rough chopping is okay as they will get sauteed.
  2. Heat half of the sauteing oil in a baanali(vanali/kadai) and saute all the vegetables one after another (okay to saute all the peppers together)
  3. Remove to a plate to cool/blender after each is sauteed, until the raw smell is gone
  4. Heat the rest of the oil and fry the urad dal and red chilies until the dal is golden in color, and the chilies are polished
  5. Blend with the dal/chilies at the bottom of the blender, with the peppers, onions, tomato, and tamarind if using on top, without any water. The moisture in the tomatoes and onions is enough
  6. Add salt and cilantro and give it a whirl. Remove to serving bowl
  7. Heat the seasoning oil, when hot, pop the mustard seeds. Add urad dal and hing, and pour over the chutney
  8. Serve with your favorite main dish!
Recipe Notes

Tnis chutney is amazing!  The tang of the tomatoes, with the sweetness of the onion, and the earthy tones from the peppers with the heat from the chilies makes for a beautiful melding of flavors that will liven up any bland main dish. This is my daughter's favorite chutney after tomato chutney. Pairs perfectly with idli and dosai.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *