Wednesday, 10 February 2016

Roasted Capsicum Chutney

Roasted Capsicum Chutney, I have already posted a recipe for capsicum chutney before. But, this chutney is little different from the previous one. In this recipe, we are going to roast the capsicum on the direct flame, remove its skin and then make a chutney out of it. The roasting part is a similar to what we do with the big brinjal / eggplant for making the gothsu. Once that is done, making the chutney is really easy one. Lets move on to the tasty roasted capsicum chutney recipe.

Roasted Capsicum Chutney

Preparation Time : 5 Minutes | Cooking Time : 15 Minutes | Serves : 4

Capsicum - 2 No.
Tomato - 3 No.
Dry Red Chilies - 4 No.
Cumin Seeds - 1/2 tsp.
Asafoetida - a small piece
Curry Leaves - 2 Sprigs
Oil - 1 tsp.
Salt to taste

1. Keep all the ingredients ready to make the roasted capsicum chutney.
a. Roast the capsicum on direct flame or by using the phulka grill. Peal the skin after it is roasted and chop into medium sized pieces.
b. Roughly chop the tomatoes
2. Heat oil in a kadai and add the cumin seeds.
3. When the cumin seeds sizzle, add the asafoetida, curry leaves and dry red chilies. Saute for a second. Add the chopped capsicum and fry for 2 to 3 minutes.
4. Add the chopped tomatoes and salt. Saute till the tomatoes are cooked and becomes soft. Switch off the flame and allow it to cool down to room temperature.
5. Once it is cooled, add them to a blender and grind to to make the chutney.

Roasted Capsicum Chutney is ready to serve. Serve it with idli, dosa etc.

Click the link below to view the other Capsicum Chutney recipe.
Capsicum Chutney

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