Capsicum chutney is a spicy and tangy condiment made from bell peppers, also known as capsicum. It is a popular dish in South Indian cuisine and is often served as a side dish or accompaniment to dosas, idlis, or rice. Capsicum chutney can be stored in the refrigerator for up to a week. It can be served as a dip, spread, or used as a condiment in sandwiches or wraps.
Capsicum Chutney
4
servings5
minutes5
minutesCapsicum chutney is a spicy and tangy condiment made from bell peppers, also known as capsicum. It is a popular dish in South Indian cuisine and is often served as a side dish or accompaniment to dosas, idlis, or rice.
Ingredients
Capsicum (Medium size) – 2 (preferably red colour)
Red chillies – 4
Bengal Gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Garlic pearls – 4 (small size)
Tamarind – a gooseberry size
Oil – 1 tablespoon
Mustard – ½ teaspoon
Curry leaves – few
Salt – 1 teaspoon
Directions
- Dice the capsicum into medium-sized pieces. Heat oil in a kadai, and fry the dhals until they turn light brown. Add red chillies and garlic cloves to the dhals and sauté briefly. Next, introduce the capsicum pieces to the mixture and stir-fry for a few minutes. Incorporate either tamarind or tamarind juice, frying for an additional few seconds.
- Remove the mixture from heat and allow it to cool. Once cooled, add salt and blend it into a coarse paste using a food processor or blender.
- For the final seasoning, heat a small amount of oil in a pan and add mustard seeds and curry leaves. Once the mustard seeds begin to pop, add the seasoning to your freshly prepared capsicum paste, mixing thoroughly before serving.
today i tried this capsicum chutney..it was taste good..thank u
Thank you for your comments.