Green Bell Pepper/Capsicum Chutney

A simple chutney with green bell peppers which goes well with thalipattu/dosa and the likes.

You will need...

Green bell pepper/Capsicum - 1 chopped
Urid dal - 1 tsp
Daria gotta/Pottu kadala - 2 tbsp
Whole red chillies - 2-3
Tamarind - a little/to taste
Grated/desicated coconut - 2-3 tbsp
Coriander leaves - few
Salt
Oil

To garnish...
Mustard seeds - 1 tsp
Jeera - 1 tsp
Curry leaves - few
Oil

Heat oil in a pan and add urid dal followed by chopped bell peppers and stir fry until the sides of the peppers turn golden. Add whole chillies, salt, daria gotta/pottu kadala, coconut and tamarind. Stir fry for 2-3 mins and let it cool. Grind it with little water and coriander leaves. Splutter mustard seeds in oil, add jeera and curry leaves and garnish the chutney with these. Serve with dosa or thalipattu.

Dates Chutney

A sweet and sour chutney which is usually served with biriyani.

You will need...

Stoned Dates - 200 gm
Vinegar - 2-3 tbsp
Green chillies - 5-6 chopped
Curry leaves - few
Melted jaggery - 50 gm
Mustard seeds
Oil

Soak dates in water until soft. Grind to a smooth paste. In a pan add oil, splutter mustard seeds. Saute chillies and curry leaves. Add ground dates and cook till oil seperates. Add jaggery, salt and vinegar. Serve with biriyani.

Note:

-Can store in an airtight container and refrigerate. Finish within one week or freeze on the day it is made for later use. 

-Adjust the sweetness and sourness to suit your taste by adding more of jaggery or vinegar.

-I used distilled malt vinegar. Use coconut vinegar if available.