Capsicum Chutney video by Tarla Dalal Video by Tarla Dalal
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Capsicum Chutney Recipe (Indian Bell Pepper Chutney) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
10 Mins
Total Time
25 Mins
Makes
0.75 cup, 11 tbsp
Ingredients
For Capsicum Chutney
1 cup chopped capsicum
4 tsp sesame (til) oil
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1/2 tbsp sesame seeds (til)
2 whole dry Kashmiri red chilli , broken into pieces
a pinch of asafoetida (hing)
salt to taste
1/4 cup grated coconut
1/2 tsp tamarind (imli)
1/2 tsp mustard seeds ( rai / sarson)
For Serving With Capsicum Chutney
Method
For capsicum chutney
- To make capsicum chutney, 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.
- Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes.
- Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes.
- Add the coconut and tamarind and sauté on a medium flame for 1 minute.
- Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside.
- 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.
- Pour the tempering evenly over it and mix well.
- Serve the capsicum chutney with idlis, dosas or steamed rice.
See step by step images of Capsicum Chutney, Bell Pepper Chutney
