capsicum chutney recipe | capsicum tomato chutney recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 4 Servings
- Category: chutney
- Cuisine: south indian
Ingredients
- 1 tbsp oil
- 1 tsp urad dal
- 1 tsp channa dal
- 4 kashmiri red chilli
- 1 garlic clove (chopped)
- ½ onion (finely chopped)
- 1 to mato (finely chopped)
- 1 capsicum (roughly diced)
- salt to taste
- 1 tbsp water (to blend)
for tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp urad dal
- pinch of hing / asafetida
- few curry leaves
Method
- in a wide pan, heat a tbsp of oil. add urad dal, channa dal and red chillis. fry till they turn golden brown.
- then add a chopped garlic. fry for a minute till the raw smell of garlic goes away.
- now add finely chopped onions and fry till they sweat.
- add chopped tomatoes and fry till they become soft and gets cooked well.
- finally, add capsicum and fry till they shrink. capsicum doesn't take more time to cook.
- allow the mixture to cool completely before you blend.
- once they are cooled completely, take them in a blender and add some salt and a tbsp of water.
- blend to smooth chutney.
- prepare the tempering. add a tsp of oil in a small kadai. along with mustard seeds, urad dal and hing. once they splutter add curry leaves and pour the tempering over chutney.
- enjoy capsicum chutney with your favourite dosa, idli or with plain rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.