Capsicum chutney is a very healthy and delicious accompaniment which is made with capsicums as the main ingredient. You can use any coloured capsicums. In this recipe, I have used a red coloured one and hence the colour of the chutney.
Capsicums are rich in Vitamin A and C and many other minerals. I try to include them in dishes where ever possible such as in curries, fried rice, stir fries etc. I prefer to make vegetable or green leafy chutneys to accompany our South Indian breakfasts such as Idli, dosas, uthapams…..one of the easiest ways to include vegetables in our breakfast.
Capsicum chutney can also be enjoyed with sandwiches, spring rolls or even paratha.
For the recipe…..
- 6 tbsps. Fresh Coconut
- 3 tbsps. Chana Dal
- 1 cup Capsicum, chopped
- 1 large Garlic clove
- ½ tsp. Cumin seeds
- 3-4 Green chillies
- Salt, to taste
- Oil, for roasting
- 1 sprig Curry leaves
- A pinch of Asafoetida
- 2 Dry Red Chillies
- ¼ tsp. Mustard seeds
- 1 tsp. Oil
- Wash and chop capsicum into cube sizes and slit the green chillies.
- Chop the garlic to small pieces.
- In a pan, pour some oil and add cumin seeds. Allow them to splutter.
- Next add chana dal and fry it to golden brown.
- Put the chopped garlic, slit green chillies and cubed capsicum to it.
- Fry capsicums till slightly soft. Do not overcook or over fry. Switch off the flame when you begin to smell the capsicums well.
- Allow the mix to cool.
- After the mix is completely cooled, add the mix to a mixer grinder with the fresh coconut and little water and grind to a smooth paste.
- Next temper the chutney with mustard seeds, red chillies, asafoetida and curry leaves.
- Serve capsicum chutney with idlis, dosas or uthappam.