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Capsicum Chutney

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Ingredients

Adjust Servings:
1 cup chopped capsicum
4 tsp sesame oil
1 tsp urad dhal
1 tsp chana dhal
1/2 tbsp sesame seeds
2 whole dry red chilies
10 curry leaves
salt to taste
1/4 cup grated fresh coconut
1/2 tsp tamarind pulp
1/2 tsp mustard seeds

Nutritional information

35 kcal
calories
1.4 g
carbohydrates
0.5 g
protein
3 g
fat
1.3 g
sodium
0 g
cholesterol

Capsicum Chutney

Features:
  • Veg
Cuisine:
  • 25 mins
  • Serves 4
  • Easy

Ingredients

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A spoon of your favorite chutney can alter the whole dining experience with its flavor, spicy aroma and the tanginess it brings along. A great accompaniment for south Indian main course and snacks, this capsicum chutney also makes a great dip. The right mix of pungency, the enticing taste of roasted dhal, the spicy aroma of red chilies and the appetizing lure of sesame seeds all together will lure you towards this chutney. A generous dose of coconut binds the body of the chutney and balances all the added flavors in this subtle blend that is bound to please everybody. Here’s your capsicum chutney recipe. It goes well with South Indian breakfast dishes or a plate of steaming hot rice accompanied by a ghee topping. This chutney can be safely stored in an air-tight jar in the fridge for 4 to 5 days.

Health benefits

Besides tickling the taste buds, capsicum has many medicinal properties. Let us have a look:

  • Prevents skin rashes and acne.
  • It prevents eye diseases due to presence of Vitamin A.
  • Capsaicin present in the capsicum prevents cancer.
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How to make Capsicum Chutney

  • In a flat pan heat 2 teaspoons of sesame oil.
  • Sauté the urad and chana dhal on medium flame for 1 minute.
  • Add and stir-fry the sesame seeds, red chilis, 5 curry leaves, asafetida in medium flame for 1 to 2 minutes.
  • Add and sauté the capsicum with salt to taste in a medium flame for 4 to 5 minutes.
  • Add and stir-fry grated coconut and tamarind over a medium flame for 1 minute.
  • Cook and blend the mixture into a smooth paste adding some water.
  • Heat the remaining 2 teaspoons of sesame oil in a small pan add the mustard seeds, remaining 5 curry leaves and sauté on a medium flame for few seconds.
  • Pour the tempering evenly on the chutney and mix well, and your chutney is ready.

Trivia:

  • Capsicums are also called bell peppers.
  • Capsicums come in different colors like green, yellow, red and orange.
  • Capsicums contain vitamins A and C.
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