Ingredients
- 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
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
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