Capsicum Chutney
Capsicum chutney is so simple and tastes delicious with all kinds of breakfast like idly, Dosa, Vada, bonda etc. Chutneys are basic condiments for any type of Indian breakfast. It’s packed with full of flavors and the red color attracts everyone.
The best part of the south Indian chutneys is that the options are endless. You can make a chutney with almost any vegetable. Serve this Capsicum chutney with idly or dosa and a bowl of sambar to make a wholesome breakfast. It’s nutritious for your kid’s lunch box too.
Red capsicum is loaded with antioxidants and high in vitamin a & vitamin c. Adding chana dal & urad dal gives a different taste to the chutney. When you are bored of making regular chutneys, you can try this out.
CAPSICUM CHUTNEY/ BELL PEPPER CHUTNEY
Ingredients
- 1 PC RED CAPSICUM CHOPPED
- 10-15 PCS DRY RED CHILLIES
- 3 TBSPS CHANA DAL
- 3 TBSPS URAD DAL
- 1/2 TSP CUMIN SEEDS
- 1/2 TSP MUSTARD SEEDS
- 4 PCS GARLIC CLOVES
- 10 CURRY LEAVES
- 4 TBSPS OIL
- AS PER TASTE SALT
Instructions
- ADD OIL INTO A PAN & FRY THE RED CHILLIES AND KEEP THEM ASIDE.
- ADD IN THE CHANA DAL & URAD DAL AND FRY THEM UNTIL GOLDEN BROWN AND TAKE THEM OUT OF THE PAN.
- IN THE SAME PAN, ADD CHOPPED CAPSICUM AND FRY THEM UNTIL COOKED AROUND 5MIN. LET THEM COOL DOWN.
- TAKE A MIXER JAR AND ADD RED CHILLIES, CHANA DAL, URAD DAL, SALT, GARLIC CLOVES AND GRIND THEM INTO A POWDER. ADD THE CAPSICUM PIECES AND GRIND THEM INTO A PASTE ADDING LITTLE WATER IF NEEDED.
- HEAT A SMALL PAN & ADD 2TBSPS OF OIL. WHEN THE OIL IS HOT , ADD MUSTARD & CUMIN SEEDS AND LET THEM CRACLE AND ADD THE CURRY LEAVES. TURN OFF THE STOVE AND ADD THE TEMPERING TO THE CHUTNEY.
