Now coming to this capsicum chutney…..I underestimated this chutney when I made it…just before clicking thought to taste it to adjust salt, it was a bit spicy for my tastebuds but the taste was soo good.We had it with idlis for breakfast and had little leftover which I had it with chapathi for dinner.
Ganga, Thank you so much for the recipe! Now this is going to be my keeper for capsicum chutney.
Capsicum Chutney Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Capsicum – 1 (mine was a small one – 3/4 cup cubed)
Dry Red Chillies – 2
Chana Dal – 2 tbsp
Jeera 1 tsp
Tamarind – 1 tsp
Coconut – 2.5 tbsp
Coriander leaves – a tiny bunch
Oil – 1/2 tsp
Salt – to taste
Oil – 1 tsp
Mustard seeds – 1/4 tsp
Curry Leaves – a small sprig
- Clean capsicum, remove the stem and the inner seeds part. I used a small capsicum that I had.Chop into cubes and set aside.Heat oil in a kadai – add jeera let it splutter then add channa dal and red chillies.
- Fry till dal turns golden , then add capsicum and saute till it shrinks in volume, this may take just 3mins.
- Then add coconut,tamarind ,coriander leaves and switch off.Transfer the ingredients to a mixer jar,cool down and then grind it to a paste along with little water and required salt.
- Now heat oil, add mustard seeds and curry leaves, let it splutter.Pour this tempering to the chutney mix well.
Serve with hot idlis / crispy dosas.
- For me it was a s bit spicy so may be next time I will add just 1 red chilli.As mu capsicum was small the chutney was a bit spicy.If you take a medium sized capsicum then this 2 red chillies will be ok I guess.
- This chutney keeps well for 2 days when refrigerated.
- Select fresh juicy capsicum for this chutney.
- No need to saute after coconut is added just switch off and give a saute.