Showing posts with label capsicum. Show all posts
Showing posts with label capsicum. Show all posts

Aug 28, 2017

Bibi's Tomato and Bell Pepper Chutney

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Get some tasty vegetables into your diet with this South Indian inspired bell pepper and tomato chutney! A savory vegan recipe that's so easy to make and a great way to enjoy Summer's bountiful produce. Pairs well with any rice or roti based meal and makes a great tortilla chip dip!

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

We're still enjoying tomatoes from our garden here in Nepal. Vegetables usually get expensive during the Monsoon season so I planted tomatoes, chili peppers, bell peppers, and eggplant in the sheltered areas of our yard. Above you see a day's harvest from our sixteen tomato plants, about a kilogram or two full pounds. You must pick tomatoes when they're not quite ripe here as they'll ripen and rot quickly in the heat and humidity of the Monsoon weather.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Here's about a day's harvest of bell peppers from our six bell pepper plants. Bell peppers are called capsicums or Shimla mirch in India and Nepal. What to do with all this vegetable largesse? Well, I made this recipe up! There aren't a lot of Indian or Nepali recipes for bell peppers aside from jalfrezi or tossing them into a veg omelet so I thought I'd try putting them into a South Indian inspired cooked chutney. And it worked beautifully! Now most South Indian chutneys require you to fry the vegetables first, cool them, grind them, and then fry the ground mixture again with spices. This double frying of vegetables goes on in a lot of Indian recipes. I'm not a fat-o-phobe nor a grease-o-phobe. But sometimes I think the goal of these Indian techniques is to get every pot in the kitchen dirty or to get as much grease flying around as possible! I thought about steaming the vegetables first but that's yet more gadgetry to clean. Recently, I suffered through watched a Jamie Oliver show where he made a tomato chutney by simmering the vegetables with a little water first and then frying the resulting mixture.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

 SHABASH! (wonderful!) So I just combined the vegetables with a little water and spices in a pot and let them simmer until tender on the back burner while I cooked the rest of the day's meal. Then I let the mixture cool, ground it in the mixie, and then fried it to gorgeous glossiness. The result was fantastic! You probably do use a few less tablespoons of oil too. The spices I used were Kashmiri mirch, turmeric, cumin seeds, and black mustard seeds. Kashmiri mirch gives this condiment a rich red chili flavor with just a hint of heat. If you'd like more heat try using cayenne powder/degi mirch. If you'd like less heat try a mild and smoky paprika powder. Cumin seeds add their earthy warmth also. Turmeric is in there for it's bright color and antioxidants. Black mustard seeds add a bit of nutty flavor and are traditionally used in many South Indian cooked chutneys. If you wanted to make this even more South Indian you could fry some fresh curry leaves in the oil with the mustard seeds. Anyway you choose to spice it this recipe cooks up to a delicious, flavorful, fresh, and healthy chutney!

Ingredients:
7 medium sized tomatoes, roughly chopped
8 cloves of garlic/lahsun or 2&1/2 TBS garlic paste
1 large bell pepper/capsicum, roughly chopped
1 tsp Kashmiri mirch (or 1/2 tsp cayenne plus 1/2 tsp paprika)
1 tsp cumin seeds/jeera
1/2 tsp turmeric/haldi
3/4 C water
2 TBS cooking oil of choice
1 tsp black mustard seeds/rai
salt to taste

Here's what to do:
1) Combine tomatoes, garlic, bell pepper, Kashmiri mirch, cumin seeds, turmeric, 1/2 C water and 1 tsp salt in a deep pan. Bring to a simmer over medium heat, then cover and cook over a low heat for 15 minutes.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

2) Take the pan off the heat and leave to cool for about 15 to 20 minutes.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

3) Transfer the contents of the pan to a mixie or blender and grind the mixture to a paste.

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

4) Heat the cooking oil in the same pan over medium heat for about 5 minutes. Add the mustard seeds. When they begin to pop, add ground tomato mixture. (Be careful when adding the tomato mixture to the hot oil as it may splatter.)

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

5) Fry mixture over low/medium heat for 15–20 minutes until it becomes a thick paste and separates from the oil. Salt to taste and allow chutney to cool a little before serving. This chutney will keep refrigerated in an airtight container for up to 3 days

bell pepper and tomato chutney, recipe, south indian, capsicum, tomato, fried, garlic, spicy, easy, chutney, condiment, vegan, vegetarian, indian, simple,

Helpful hints:
Kashmiri mirch gives this condiment a rich red chili flavor with just a hint of heat. If you'd like more heat try using cayenne powder/degi mirch. If you'd like less heat try a smoky paprika powder.

If you wanted to make this even more South Indian you could fry some fresh curry leaves in the oil with the mustard seeds.

Sep 21, 2016

Bisbas Khudra (Yemeni Bell Pepper Chutney)

Bisbas Khudra  Yemeni Bell Pepper Chutney capsicum chili bell pepper cumin yemen easy recipe simple coriander

This zingy hot sauce recipe hails from Yemen. Khudra means green and bisbas means something spicy. Vibrant with the piquant flavors of peppers, cumin, coriander and garlic this chutney-like recipe packs a punch! Whip this delicious vegan dip up in minutes to accompany everything from tandoori to falafels.


A Yemeni friend I've known for years gave me this recipe a while back. Traditionally, it is made with a mortar and pestle but you know Bibi's going to run it through the mixie. I served it on Eid with the mutton and chicken kebabs we made on the barbecue and it was a hit! It works just as well as a vegan chutney with rice, rotis, and dal too. It's a great way to use up all those capsicum (bell peppers) that are in abundance this time of year in every market or garden.

Ingredients:
2 large bell peppers/capsicum, cleaned of seeds and pith and chopped roughly
2 to 3 hot green chilis/hari mirch
2 to 3 cloves of garlic/lahsun
1 to 2 dried red chilis, stems removed (or 1/2 tsp Kashmiri mirch or cayenne powder)
1/2 tsp cumin/jeera seeds
1 tsp ground coriander/dhania seeds
2 TBS olive oil or oil of choice
1 tsp salt

Here's what to do:
1) Blend or grind all ingredients to a smooth emulsion in mixie, blender, food processor, or mortar and pestle. Salt to taste and keep in refrigerator in airtight container until ready to serve.

Bisbas Khudra  Yemeni Bell Pepper Chutney capsicum chili bell pepper cumin yemen easy recipe simple coriander


Bisbas Khudra  Yemeni Bell Pepper Chutney capsicum chili bell pepper cumin yemen easy recipe simple coriander

Helpful Hints:
If you find you've made this recipe too hot for your liking just stir in a few tablespoonfuls of yogurt to bring the heat down.
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