Recipe for Onion-Capsicum-Tomato Chutney
In India, chutneys are eaten with many dishes, like Idli, dosa, vada, and even paranthas and rotis. Each state in India has its own chutney recipe, and these are usually made with vegetables and lentils. Recently I shared the recipe for coconut chutney. Today the recipe I am sharing is Onion-Capsium-Tomato Chutney.
Let us start with the recipe.
Ingredients needed to make Onion-Capsicum-Tomato Chutney :
- Oil: 2 tablespoons
- Split Black gram: 1 teaspoon
- Fenugreek seeds: 1/2 teaspoon
- Cumin Seeds: 1 teaspoon
- Dry Red Chilies: 6-8
- Onions: 2 medium-sized, roughly chopped
- Tomato: 1 medium-sized, roughly chopped
- Red/orange Capsicum: 1 medium-sized, roughly chopped
- Salt: 1 teaspoon
- Grated coconut: 3 tablespoons
Ingredients needed for the tadka ( tempering):
- Oil: 1 teaspoon
- Chana dal ( split chickpeas): 1/2 teaspoon
- Urad dal ( split black gram): 1/2 teaspoon
- Dry Red Chillies: 2-3
- Curry leaves: 5-6
- Asafoetida: 1/4 teaspoon
Method to make Onion-Capsicum-Tomato Chutney :
- Heat oil in a pan. Add black gram, fenugreek seeds, cumin seeds and dry red chillies and fry them on medium heat.
- Then add onions and fry till they are translucent.
- Then add capsicum and tomatoes and fry till they become soft.
- Add salt. Turn off the heat and let this mixture cool completely.
- In a mixer, grind this mixture with coconut.
- For the tempering, heat the oil in a pan. Add all the ingredients for the tempering and fry them on medium heat till the lentils change their colour to light brown.
- Add this tempering to the chutney.
Check out my Rava Idli recipe, with which I served this chutney.
Check out other recipes from my kitchen here.
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