Recipe- Versatile Vegan Onion And Bell Pepper Chutney

Onion & Bell Pepper Chutney is a versatile Indian chutney which serves as side for breakfast dishes like dosa, idli, adai, etc. It's gluten-free and vegan. We Indians love our chutneys! We need something on the side for nearly every savory dish we consume. Every region has its own chutney recipe that is served along with a snack or breakfast. We all have a chutney story to share and so do I.

Ingredients

1 tsp oil
1 large onion
2 cloves garlic
2 dried red chillies
1/3 cup desiccated coconut
1 tsp cumin seeds
1 tbsp chana dal
1 orange bell pepper
1 tbsp tamarind paste
salt to taste

Method

- In a pan add oil and once its hot, roast roughly chopped onion, cumin seeds, chana dal, garlic and dried red chillies for 2 minutes.

- Take it off the pan onto a plate. Then add desiccated coconut to the pan and roast it on medium flame for a minute.

- Be careful to not burn it. Take it out onto the plate and add roughly chopped bell pepper to the pan.

- Roast them till they get charred a bit. It could take 1-2 minutes.

- Transfer this to the plate and let the whole mixture cool down.

- Now transfer all of it to a blender, add little water, tamarind paste and salt, then blitz to a smooth paste.

- Transfer it to a serving bowl. Heat oil in a tadka pan. Once the oil is hot, temper mustard seeds.

- Once they crackle, add asafoetida/hing and pour this tadka over the chutney.

- You can serve this chutney as a side for dosa/idli/adai/savory pancakes/savory waffles/fried snack.