Green Bell Pepper Badam Chutney / Green Bell Pepper Almond Chutney / Chutney Series - 18 / #100chutneys

It is always good to include nuts in children's daily menu but it is really tough for me to make my kiddo eat nuts as such. So as a duty of a mother, I try my best to include it in some form of a menu which is liked by my kid. Today I have prepared a delicious chutney using badam, green bell pepper and tomato. And this chutney pairs excellent with Idli and Dosa. Badam / Almonds are loaded with health benefits and varieties of recipes from snacks to sweets can be prepared. In this recipe, I have soaked almonds overnight to peel the skin but when you have no time or forgot to soak the nut, just soak the almonds in hot water for a couple of hours. I always use hot casserole for the quick soaking method including chickpeas, dried peas etc.

Ingredients :

2 Tsp Oil
2 Capsicum, chopped ( I have used green capsicum )
1 Big Tomato, Chopped
20 Badam / Almonds
8 - 9 Dry red chillies ( Adjust chilli according to taste bud )
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
A pinch of Hing powder
A sprig of curry leaf
Grated Badam / Almond for garnishing 

Method :

Soak badam / almonds over night and peel the skin. Keep aside.

Heat oil in a pan and add chopped capsicum.

Saute and add chopped tomato followed by red chillies and badam.

Saute it until the chopped tomato turns soft and switch off the flame.

Cool the ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once the seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly or Dosa.