Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts

Roasted Red Bell Pepper and Tomato Chutney

Chutneys are part of our meal or we love them with our snacks. Chutneys make your meal tasty and interesting. Isn't it? Chutneys are normally savour in nature but some of them are sweet too especially the Bengali chutney's.
Here are some sweet chutneys...
Red Plum Chutney
Pineapple Chutney

Today I am sharing a savoury chutney recipe, roasted red bell pepper and tomato chutney. I have used very less oil to prepare this chutney. I have roasted both bell pepper and tomato and because of that chutney gets a smoky flavour too. 

Red bell pepper has lot of nutritional benefits. Tomato and red bell pepper both have sour taste, hence I have used little sugar to balance the tangy taste. Over all the chutney has tangy, spicy and bit sweet and salty in taste which will make your taste buds really happy. 

You can pair this chutney with idli, dosa, paratha or curd rice. So next time when you are picking red bell pepper in your shopping basket don't forget to try out this healthy and tasty roasted red bell pepper and tomato chutney. 

Roasted Red Bell Pepper and Tomato Chutney


Red Bell Pepper - 1
Tomato - 1
Salt to taste
Sugar - 1 teaspoon
Refined Oil - 1 tablespoon + few drops for greasing
Curry Leaves - few
Mustard Seeds - 1 teaspoon
Red Chilli - 1 or 2


1. Brush little all over the red bell pepper and tomato.
2. Now roast each of them over the flame by slowly rotating all the sides.
3. Allow to cool them and slowly remove the skin.
4. After that chop the skin out roasted bell pepper and tomato.
5. Take the chopped vegetables in a blender add red chilli, sugar and salt and make a smooth paste. If required add little water into it.
6. Take out the smooth paste in a bowl.
7. Heat oil in a pan and add curry leaves and mustard seeds. Once they start crackling add the oil along with curry leaves and mustard seeds on top of the roasted bell pepper and tomato paste (tadka).
7. Heat oil in a pan and add curry leaves and mustard seeds. Once they start crackling, add the paste and cook for 3 to 4 minutes.
8. Chutney or dip is ready to serve.

Macaroni Raita

Hello Readers,

Hope you all are doing well! Yes I am back after long holidays. I hope you all enjoyed my scheduled posts. I know last few days you couldn't read any posts. After coming back from holidays I am tied up with so many works, hence could not write a blog post. Though my work list has not finished, but I managed little time for a small & crisp post. Today I am sharing a recipe of raita which is apt for this summer. Macaroni raita is an easy and flavourful raita. Normally, kids do not like to eat raitas, hence I tried this fusion dish which will surely attract the kids. Here is the easy raita recipe for my lovely readers and followers. 

Macaroni Raita

Yogurt - 2 cups
Macaroni - 2/3 cup, boiled
Green Chilli - 1 teaspoon, chopped
Red Chilli Powder - 1/2 teaspoon
Roasted Cumin Powder - 1/2 teaspoon
Chaat Masala - 1/2 teaspoon
Black Salt - 1/4 teaspoon
Salt to taste
Coriander Leaves - 1 tablespoon, chopped

1. Whisk the yogurt well and take in a bowl.

2. Now add red chilli powder, roasted cumin powder, chaat masala, chopped green chilli, black salt and salt in the whisked yogurt. Mix them well.

3. Next add boiled macaroni into the whisked yogurt.

4. Finally, sprinkle roasted cumin powder and red chilli powder from top. Garnish with chopped coriander leaves. Serve it chill. 

Indian Olive Chutney/Jalpai Chutney

Can anyone identify this vegetable??

I know many of you have not seen it before...

This is 'Indian Olive', in Bengali we call it Jalpai (which might remind our(bongs) childhood story 'Obak Jalpan'). This is sour in taste but you can prepare a delicious chutney using Indian Olive (Jalpai). Jalpai r chutney is one of my favourite dish. Recently, I got here in Bangalore, HAL market which is heaven for almost all bongs. After coming back from market I dialed my mom's number to know the recipe and prepared on the same day. Here is the recipe of exotic Indian Olive Chutney (Jalpai r Chutney).

Indian Olive Chutney / Jalpai r Chutney


Olive - 200 gm
Sugar - 3/4 cup
Mustard seed paste - 2 teaspoon
Turmeric powder - 11/2 teaspoon
Dry red chilli - 2
Mustard Seeds - 2 teaspoon
Salt to taste
Mustard oil - 1 tablespoon
Raisin - 8 to 10


1. Cut olives in to three pieces vertically and deseed olives.

2. Now boil them and drain the water. After cooling mash the olives. Keep them aside.

3. Heat oil in a pan and add mustard seed and dry red chilli. Allow them to spatter.

4. Next add mashed olives and sprinkle turmeric powder and salt over them.

5. Then add mustard seed paste and mix well. Add water if required.

6. After 5 minutes add sugar and cook on medium flame. Stir in between.

7. When the gravy texture turns to sticky switch off the gas. You can garnish it with raisin and after cooling serve it.

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