Capsicum chutney recipe
"Discover a flavorful Capsicum Chutney recipe, complete with detailed step-by-step pictures and a helpful video guide. This fiery chutney combines the vibrant flavors of capsicum and green chili, and it's incredibly simple to prepare. It pairs perfectly with steaming hot rice, dosa, or idli, adding an extra kick to your meal. The Capsicum Chutney is crafted using fresh capsicum, green chili, salt, tangy tamarind, and a flavorful tempering. Embark on this culinary adventure and relish the delightful taste of this versatile chutney, elevating your dining experience to new heights." "Expand your chutney recipe repertoire with an array of tantalizing options. In addition to this delightful Capsicum Chutney, we invite you to explore our diverse collection of flavorsome chutneys. Indulge in the refreshing Pudina Coconut Chutney, aromatic Curry Leaves Chutney, or the delectable Urad Dal Chutney. For a unique twist, try the tangy Cucumber Peel Chutney, the fragrant Doddapatre Chutney, or the intriguing Watermelon-Rind Chutney. Savor the piquant Garlic Chutney, the vibrant Coriander Leaves Chutney, or the innovative Ridgegourd Peel Chutney. Additionally, we offer the enticing Brahmi Chutney and the zesty Radish Chutney. With this wide range of options, your culinary journey is bound to be filled with exciting flavors and endless possibilities."
Ingredients
- 2 capsicums
- 2 Green chillies
- Tamarind as per taste
- 1 tsp cooking oil
- salt as per your taste
Ingredients main: (measuring cup used = 240ml)
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 red chilli
- Big pinch asafoetida
- Few curry leaves
- 1 tbsp cooking oil
Instructions
- Chop the capsicums and green chillies.
- Heat oil in a pan. Add in chopped green chillies.
- Also add in chopped capsicums.
- Fry until capsicums are soft. Just fry them for few minutes, no need to fry for long.
- Wait until excess heat is reduced and transfer it into a mixie jar. Add in salt and tamarind as per taste.
- Grind it into a fine paste by adding required water.
- Prepare tempering with oil, mustard and red chilli.
- Add in asafoetida and curry leaves.
- Add in ground paste and keep it for boiling.
- Switch off the stove once it starts to boil. Serve it with rice, dosa and idli.
Nutrition
Calories: 99kcalCarbohydrates: 6gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 238mgFiber: 2gSugar: 2gVitamin A: 1199IUVitamin C: 85mgCalcium: 34mgIron: 1mg
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