This is a new take on an old, but gold chutney recipe. This chutney is super easy to make and goes very well with any Indian flatbread or even dosai or ildi. My helper even had it with rice and she relished it a lot!

Tomato Bell Pepper Chutney

Ingredients:

• 4 tomatoes, roughly chopped
• 2 onions, roughly chopped
• 1 red bell pepper, roughly chopped
• 4-5 fresh red chillies (can use dried red chillies instead)
• 4-5 cloves of garlic
• 1-inch piece of ginger
• 1 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 2 tbsp Gingelly oil
• Salt to taste

Method:

• In a blender, blend to a fine paste without using water the tomatoes, onions, bell pepper, ginger, garlic and red chillies.
• Heat the gingelly oil in a pan and when it warms, add the mustard seeds. When the seeds pop, add the fenugreek seeds.
• Next, add the blended paste and stir occasionally until it becomes thick. Add salt and when it reaches the thickness you want, switch off the gas and let it cool.
• Serve with an Indian bread of your choice.