Capsicum Chutney


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Capsicum Chutney

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Here’s a chutney that will tickle your taste buds and perk up any dish it is served with.

An apt accompaniment for idli, dosa and hot steamed rice, the Capsicum Chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies.

A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this chutney is sure to please everybody.

This is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. You can store the chutney in an airtight container in the fridge for 4-5 days.

You can have it with South Indian breakfastSouth Indian breakfast dishes, or have it for lunch mixed with hot rice and ghee.

Also try other accompaniments like Lehsun ki Chutney or Horsegram Chutney .

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Capsicum Chutney recipe - How to make Capsicum Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 0.75 cup (11 tbsp )
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Method
  1. Heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute.
  2. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes.
  3. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes.
  4. Add the coconut and tamarind and sauté on a medium flame for 1 minute.
  5. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside.
  6. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds.
  7. Pour the tempering evenly over it and mix well.
  8. Serve with idlis, dosas or steamed rice.

Nutrient values (Abbrv) per tbsp
Energy35 cal
Protein0.5 g
Carbohydrates1.4 g
Fiber0.7 g
Fat3 g
Cholesterol0 mg
Sodium1.3 mg

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Reviews

Capsicum Chutney
5
 on 02 May 18 05:50 PM