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Roasted Mini Pepper Thogayal / Spread

Written By FewMinute Wonders on Tuesday, May 7, 2013 | 10:04 PM

I happened to buy an extra bag of mini peppers at Costco and I had to use it up this week before they start to shrivel and spoil. So, for dinner I made a thogayal out of it. Thogayal is mostly served with rice, but I serve it with roti, idli, dosai or toast. I personally enjoy them with curd rice or on toast. I must confess that I have never used peppers in preparing the thogayal before. We usually eat these mini peppers raw because they are very sweet. I was kind of nervous if I would get the thumbs down signal from my family because it turned out sweet. Luckily for me, it was spicy from the green and dry red chillies and therefore it turned into a like button. 


Food Processor
Cutting Board
Frying Pan


Mini Peppers - 15 seeded and cut into chunks
Tomato - 2
Green Chillies - 1
Cilantro - 1/4 of the bunch
Ginger - 1 inch
Kashmir Dry Chillies - 2
Channa Dal - 1/4 cup
Udad Dal - 1/2 cup
White Sesame Seeds - 1 tbsp
Tamarind - small marble size
Salt to taste
Asafoetida - 1/4 tsp
Oil - 2 tbsp
Hot Water - 1/4 cup
Brown Sugar - 1/4 tsp


1. Heat 1 tbsp oil in a pan. Add asafetida, dry chillies and the dal and roast until the dal turns golden
brown. Remove from heat and add the sesame seeds. Mix well and allow it to cool. Add the mix to the food processor, add water and tamarind.

2. Heat the pan again and add 1 tbsp of oil. Toss in the chillies, ginger and peppers and roast with a dash of salt. When roasted, remove and add to the food processor. Throw in the cilantro and blend into a thick coarse paste.


  1. thanks for this recipe srimathi.. will try it soon..

  2. bright colors.. looks yummy

  3. Wow the peppers look so cute, and the chutney looks superb..

  4. you are so innovative...lovely fusion!!

  5. wow what a colourful vibrant chutney very nice first time to ur space glad to know you. Lovely recipe.

  6. Delicious chutney, that peppers looks colorful Srimathi.


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