GREEN CAPSICUM CHUTNEY

Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Ingredients:

Green Capsicum (Medium)– 1 no.

Tamarind/ Imli/Puli – 1 inch piece

Hing / Asafoetida – a pinch

Salt to taste

Masala items:

Urud Dal/White Lentil – 3 tsp

Channa Dal / Split Bengal Gram – 2 tsp

Roasted Ground Nut – 1 tbsp

Dhaniya/Coriander Seeds – 2 tsp

Red Chili whole – 2 nos.

Seasoning:

Mustard Seeds - 1 tsp

Urud Dal/White lentil – 1 tsp

Curry Leaves – Few

Red chili – 1 no.

Method:

1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Note:

You can tweak this chutney into lots of variations as per your taste buds.  

Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

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