Capsicum Chutney

Ingredients

To roast and powder(masala):

4 Green Capsicum

1 Amla / Gooseberry

2 tsp Tamarind Paste

Salt to taste

1 tbsp Coriander  Seeds

1/2 tsp Methi Seeds 

1 tbsp Chana dal 

 

6-10 Dry Red Chilies

To temper:

2-3 tbsp Oil

1 tsp Mustard seeds 

Asafoetida a pinch

Curry leaves  few

 

Preparations

Wash and roughly chop the capsicums and grind them semi coarse in a mixer and keep aside.

In a small pan, add few drops of oil and all the ingredients mentioned under to roast and powder. Fry till they are crisp and then fine powder the spices in a mixer .

In a kadai, take oil, add mustard seeds and once they splutter, add curry leaves, hing and turmeric powder. To the tempering, add coarsely ground capsicum, the masala powder, tamarind extract and salt. Mix everything well.

Saute the chutney for 5-10 minutes with stirring in between. Let it boil well and get a nice taste and color. Don't add any extra water .

The Capsicum chutney is ready to be relished with roti or with hot steamed rice topped with ghee.

 

 

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