Wednesday, 20 January 2016

Capsicum Chutney

Capsicum Chutney, this is one of the good option When you feel bored of the regular chutneys that we make for our breakfast or dinner. This chutney will be little tangy in taste with the flavor of capsicum. Sometimes, we might have some leftover capsicums in our refrigerator which we got for making noodle, fried rice, pasta etc,. Need not waste them, plan for the capsicum chutney. Lets see how to make this simple and easy chutney...

Capsicum Chutney

Preparation Time:10 Minutes | Cooking Time : 20 Minutes | Serves:4

Capsicum - 1 No.
Tomato - 2 No.
Garlic - 5 Cloves
Shallots - 5 No.
Dry Red Chili - 3 No.
Cumin Seeds - 1/2 tsp.
Coriander Seeds - 1/2 tsp.
Tamarind - a pinch
Oil - 1 tsp.
Salt to taste

Mustard Seeds - 1/4 tsp.
Urad Dal - 1/2 tsp.
Curry Leaves - 1 Spring
Oil - 1 tsp.

1. Chop the capsicum, tomatoes, garlic and shallots. Heat oil in a pan and add cumin seeds.
2. When Cumin Seeds sizzle, add the coriander seeds and fry for 5 seconds. Add the dry red chili and saute for 5 more seconds.
3. Add the garlic and shallots and saute till it turns transparent. Add in the chopped tomatoes and saute till it is cooked.
4. Add the capsicum and cook on medium flame with lid closed. Switch off the flame when the capsicum becomes soft and cooked well.
5. Wait till the Capsicum cools down to the room temperature. Add into the blender with a pinch of tamarind and grind it to make the chutney. Season it with mustard seeds, urad dal and curry leaves.
Capsicum Chutney is ready! Serve it with idli or dosa.

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