Red bell pepper chutney

Whenever I see some eye-catching dishes, I just fell in love. No matter what type of cuisine or ingredient is involved when the dish is pretty attractive, my mind says “it taste good”. Is there anyone like me?
When my friend B. made this red bell pepper chutney. I just fell in love for the creamy vibrant red colour, I am not the only one and all our friends love her vegetarian cuisine…
The tangy tomato balances the sweetness of the bell pepper and to kick your taste buds some red-hot chilis and onion are added.
This chutney has overall three great tastes: sweet, tangy and little spicy…. It could be served with rotis, rice, or idlis, dosas. I prefer with idli or dosa.
Thank you B. even we are miles away now, some of your signature dishes remind the sweet memories.
When Pooja announced Bell pepper, i decided the bell pepper chutney will be my entry. Sending my chutney to Pooja who is hosting vow and JFI- bell pepper.

Red Capsicum/bell pepper Chutney

Recipe source: B.R

Red capsicum/Bell pepper: 1 (remove the seeds)
Tomato medium: 1
Onion medium: 1
Red chilis: 3
Salt: to taste

Method

Cut into big size pieces all the vegetables. Heat a pan, saute the red pepper first, once they start to be soft remove from the pan. Add the onion and fry until they turn translucent, add the tomotoes and red chilis fry until they are soft.
Now puree all the saute ingredients and salt in the blender without adding any water!
And add the following seasoning

Seasoning

Mustard seeds: 1/2 tsp
Urad dhal:1/2 tsp
Curry leaves: few
Oil: 1 tsp

Heat a small saucepan with oil, start with mustard seeds and followed by urad dhal and curry leaves. Once it starts to crack, mix into the chutney.

Hope you will love this chutney .