Capsicum Chutney: Stuffed capsicum, capsicum fry, capsicum with gram flour and many more. Of all the ways, we now have a very tasty and special recipe to indulge on this greeny veg.  Also, do you happen to have kids or family members who aren’t really a fan of Capsicum then Capsicum chutney surely is the recipe to  sneak in the goodness of the healthy veg into their food and guess what they wouldn’t be able to find out! The recipe for capsicum chutney is  simple and straight forward and all you need is a couple of ingredients available in the kitchen.

Ingredients to make Capsicum Chutney:

• Capsicum – 2
• Onions – 2
• Tomato – 2
• Green chilis: 5-7
• Dry Red chilis: 5-8
• Garlic – 8 cloves
• Tamarind: 2 finger sized
• Fresh coriander leaves: one cup
• mustard seeds: Half a teaspoon
• Cumin: Half a teaspoon
• Coriander seeds: 5
• Urad dal: one teaspoon
• Chana dal: 2 teaspoons
• fenugreek seeds: a pinch

For Tampering:

• Mustard seeds: Half a teaspoon
• Dry red chilis: 2
• Asafoetida: 1/4 of a teaspoon
• Curry leaves: few

Method:

Keep all the ingredients ready and start with a hot pan with some oil. To the pan add in the mustard seeds, cumin seeds, coriander seeds, urad dal, chana dal ,fenugreek seeds garlic cloves and dry red chilis. Saute till the urad dal and chana dal are well roasted.

 

To the pan, first add the chopped onions, slit green chilis and saute till the onions are translucent.

 

Add in the roughly cut capsicum and cook till transparent. Once the capsicum looks cooked add in the chopped tomatoes and cook till mushy

 

Add salt and tamarind and cook the ingredients covered.

 

Once the ingredients look all cooked and mushy, take aside and let cool. Add in a handful of washed fresh coriander leaves to the ingredients before you grind.

 

Once the ingredients are set to room temperature, without adding any water make a smooth paste.

 

For Tampering:

Take a pan and heat good amount of oil. To the pan add in mustard seeds, dry red chilis, asafoetida, curry leaves and let them sputter.

  

Add the tampering to the chutney and give a good mix. Store the chutney in an air tight container. Serve with hot steaming rice or with idly or dosa. The Capsicum chutney goes great either way.