Capsicum Chutney is a variation when you need a break from the regular coconut chutney or tomato chutney. It tastes good with idlis, dosas. I served it with Palak Omelette for the addition of some more nutrition into our meal. I have added tomatoes into this chutney for a little bit of sour taste.
Capsicum Chutney
Ingredients
- ½ Cup Capsicum Chopped
- ½ Onion Chopped
- 1 Spring Curry Leaves
- 1 Tablespoon Channa Dal
- 1 Small Tomato
- Salt To Taste
- 1 Teaspoon Oil
For Ingredient Group
- 1 Teaspoon Oil
- ½ Teaspoon Mustard
- 2 Dry Red Chilli
- 1 Spring Curry Leaves
Instructions
- Heat oil in a wok. Add in Channa Dal and saute them.
- Add in onion and curry leaves and saute them. Add in Capsicum and saute them.
- Add in chopped tomato and saute them. Add in salt taste.
- Switch off the flame and cool down completely.
- Transfer the contents into a blender and blend them into a smooth paste.
- For tampering heat oil in a wok. Add in mustard and allow them to splutter.
- Add in curry Leaves. Add in Dry red chillis and saute them.
- Add the tampering into the capsicum chutney.
Step by step photos on how to make Capsicum Chutney:
- Heat oil in a wok. Add in channa Dal.
2. When the channa dal is roasted well add in onion.
3. Saute the onion. Add in curry leaves. Saute them.
4. Add in tomatoes. Saute them. Add in Capsicum and saute them. Switch off the flame and allow the mixture to cool down.
5. Transfer the contents into blender. Blend them into a smoothe paste.
6. for tampering, Heat oil in a wok. Add in mustard and allow them to splutter.
7. Add in dry red chilli and curry leaves.
8. Add the tampering above chutney. Now the delicious chutney is ready to serve.
Leave a Reply