Capsicum Chutney
This is the recipe for a tangy chutney made with red capsicums. It is a perferct acompaniment for Idly, Dosa, Adai and many other south Indian delicacies.
Equipment
- Pan
- Mixer
Ingredients
Ingredients needed to make Capsicum Chutney
- 3 Big Red Capsicums
- 1 tsp Chana Dal ( Split Chickpea Lentils)
- 1 tsp Urad Dal ( Black Gram without skin)
- 3-4 Dry Kashmiri Red Chilies
- 1 Clove Garlic
- 1 Small Onion; Chopped
- 1 tsp Salt
- 2 tbsp Grated Coconut
- 1 tsp Tamarind Pulp
Tempering Ingredients
- 1 tsp Oil
- ¼ tsp Asaphoetida
- ½ tsp Urad Dal ( Black gram without skin)
- ½ tsp Mustard Seeds
- 5-6 Curry Leaves
- 1 Dry Red Chilli
Instructions
Method to make Capsicum Chutney
- Heat Oil in a pan. Add Urad Dal, Chana Dal and dry red chillies Fry on medium heat till the lentils turn golden brown.
- Add garlic and onion and fry till onions turn translucent.
- Add chopped capsicums.
- Add salt. Mix and cover with a lid. On low to medium heat cook the capsicum completely.
- Once cooked. Remove from heat and let the mixture cool.
- In a mixie jar, add grated coconut.
- Extract the juice from the tamarind pulp ( you can do that easily by leaving the pulp in warm water for 5-10 minutes and squeezing the juice out of it once it becomes soft). Transfer this juice to the mixie jar.
- Now add the cooled capsicum mixture.
- Grind to a fine paste.
- Transfer to the serving bowl.
- Now prepare the tempering by heating oil in a pan. Add urad dal, asaphoetida, curry leaves, mustard seeds and dry red chilli.
- When the mustard seeds crackle, add this tempering mix to the prepared chutney.
- Capsicum Chutney is ready.