Roasted Red Bell Pepper and Tomato Dip/Chutney/Sauce

Published On January 18, 2017
In Article
By Sandhya Harsh
0 comments

Prep Time
5 mins
Cook Time
5 mins
Difficulty Level
Intermediate

Ingredients

Red Bell Pepper/Capsicum - 1 big size
Tomato - 2 big size
Mint leaves- 5 - twigs
Ginger grated small piece (optional)
Salt as per taste
Cumin/Jeera powder - 1/2 tspn
Asafoetida/Heeng piwder - pinch
Oil - 1/2 tspn or less just to brush the red bell pepper and tomatoes for roasting.

Instructions

Brush the red bell pepper and tomatoes with oil for roasting.
Roast them individually on gas on low flame. Can use tandoor too.
Remove the charred skin of tomatoes and chop. Also remove little charred skin from Red bell pepper keeping some. This adds a smoky flavour. Chop it too.
Grate or chop ginger. Wash mint leaves.
Take all ingredients along with salt, heeng and jeera in a mixer and grind it into fine paste.
Your smoky roasted bell pepper tomato chutney/dip/sauce is ready. Note : Do not add any water to it while grinding too.

Servings : 8
Ready in : 10 mins
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Snacks

No comments yet.

Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.