Capsicum chutney recipe with step by step pictures
Capsicum chutney is a sidedish for idli, dosa, paniyaram and uttapam. I just bored off making normal chutneys like coconut chutney, tomato chutney, etc,. And so i search for some different chutney recipe and i got this recipe. Lukily i had capsicum at home and i made it. I often use this capsicum ( green bell pepper) in many chinese recipes and also in gravy recipes. First time i had made this chutney and it came out good. It has a strong flavor of capsicum and it tasted something different from other chutney recipes. Hope you like it and give it a try.
Enjoy the food!
Ingredients :
. capsicum / green bell pepper - 1 big sized (chopped into cubes)
. coconut - 3 tblsp (grated)
. Tamarind - 1 pinch
. Coriander leaves - 3 sprig
. Oil - 2 tblsp
. Urad dal - 1 tsp
. Bengal gram - 1 tsp
. Dry red Chilli - 2
. mustard seeds - 1 tsp
. Curry leaves - 1 sprig
. salt to taste
Method :
1. Heat oil in a kadai. Add urad dal, bengal gram and dry red Chillies. Saute until golden brown.
2. Add chopped capsicum. Saute for 5 min in medium flame. Add grated coconut. Saute for few secs.
3. Add tamarind and fresh coriander leaves. Mix it. Switch off the flame. Let it cool.
4. Transfer to mixer jar. Add salt. Grind to smooth paste.
5. Temper with mustard seeds and curry leaves. Serve.
Pictorial :
1) Heat oil in a kadai. Add urad dal, bengal gram and dry red Chillies.
2) Saute until golden brown.
3) Add chopped capsicum.
4) Saute for 5 min in medium flame.
5) Add grated coconut.
6). Saute for few secs.
7) Add tamarind and coriander leaves. Mix well. Switch off the flame. Let it cool.
9) Transfer to mixer jar. Add salt.
10) Grind to smooth paste.
11) Temper with mustard seeds and curry leaves.
12) Serve.
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