Capsicum chutney is one my most favourite chutney. I love to have it along with soft and hot idli's or dosa. It's been long since I made this chutney, my sister reminded me few days back and then I made this chutney yesterday. Capsicum generally have more nutritious value, contains vitamin c more than orange fruit and vitamin B6. Also it is one of the best anti oxidant. I have already posted how to make green capsicum chutney. This red capsicum chutney slightly varies from previous one and it is so appealing and tempts to eat.
Ingredients:
Red capsicum -1 no (diced into cubes, large)
Onion -1 (sliced, large)
Garlic cloves - 3 nos
Green chilli - 1 nos(slit)
Red chilli - 3 nos
Curry leaves - few
Asafoetida - 1 teaspoon
Oil - 2 tablespoon
Salt - to taste
Tamarind paste - 1 teaspoon
Seasoning:
Oil - 1 teaspoon
Curry leaves- few nos
Red chilli -1 no
Mustard - 1 teaspoon
Urad dal (split)- 1 teaspoon
Preparation Method:
1. Heat 2 tablespoon oil in kadai and add garlic, green chilli, red chilli, onion, curry leaves and capsicum one after other and saute it in medium flame around 5 mins.
2. Finally add tamarind paste, asafoetida and saute it for a minute and then switch off the flame.
3. Allow the mixture to cool down.
4. Once the above mixture completely cools off, add it to blender and make fine paste with needed salt.
5. In a separate kadai heat 2 teaspoon oil and add red chilli, mustard seeds, once it splutter add urad dal, curry leaf and switch off the flame.
6. Add above seasoning to chutney.
Capsicum chutney is ready to be served. You can serve this with Idli and all types of dosa. Without seasoning you can use this chutney for sandwich.
Tips:
1. Roasted red capsicum always give good taste.
Ingredients:
Red capsicum -1 no (diced into cubes, large)
Onion -1 (sliced, large)
Garlic cloves - 3 nos
Green chilli - 1 nos(slit)
Red chilli - 3 nos
Curry leaves - few
Asafoetida - 1 teaspoon
Oil - 2 tablespoon
Salt - to taste
Tamarind paste - 1 teaspoon
Seasoning:
Oil - 1 teaspoon
Curry leaves- few nos
Red chilli -1 no
Mustard - 1 teaspoon
Urad dal (split)- 1 teaspoon
Preparation Method:
1. Heat 2 tablespoon oil in kadai and add garlic, green chilli, red chilli, onion, curry leaves and capsicum one after other and saute it in medium flame around 5 mins.
2. Finally add tamarind paste, asafoetida and saute it for a minute and then switch off the flame.
3. Allow the mixture to cool down.
4. Once the above mixture completely cools off, add it to blender and make fine paste with needed salt.
5. In a separate kadai heat 2 teaspoon oil and add red chilli, mustard seeds, once it splutter add urad dal, curry leaf and switch off the flame.
6. Add above seasoning to chutney.
Capsicum chutney is ready to be served. You can serve this with Idli and all types of dosa. Without seasoning you can use this chutney for sandwich.
Tips:
1. Roasted red capsicum always give good taste.
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