My friend Suneetha shared this recipe with me. This chutney can be stored in the refrigerator for up to 4 days. The storage life depends on how well you fry the tomatoes. If the tomatoes have less water in them while frying, they last longer. Add more oil to saute if you are planning to store the chutney for a long time.
Serve the chutney with dosa/idli.
- Red bell pepper – 1, chopped
- Tomato – 1, chopped
- Coriander leaves/ cilantro – a hand full, chopped
- Garlic – 1 and a 1/2 pod
- Oil – for saute, be generous with the oil if you are planning to store the chutney
- Cumin seeds – 1/2 tsp
- Coriander seeds – 1 tbsp
- Dry Red chilli – 3
- Fry cumin seeds, coriander seeds and red chilli in oil. Remove it from the oil and set it aside to cool down completely.
- Grind it to a coarse powder together with raw garlic.
- Heat oil in the same pan. Add chopped bell pepper and saute until the bell pepper is half done.
- Add tomato and saute until the tomato is fully cooked and the water dries up.
- Add salt to taste. Turn off the heat and let it cool down.
- Add the cooked bell pepper mixture to the coarsely ground spice mixture . Add fresh chopped cilantro.
- Grind to a coarse paste without using water.
- Add more salt if required.
The spice level of the chutney will reduce on a daily basis. It happens to me all the time. So if you are making the chutney for future use, try adding an extra red chilli.