Name: Capsicum chutney recipe by Shubha Acharya at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: Capsicum / Bell pepper : 1.5 cup (chopped) or 1 large; Onion : 1/2 cup (chopped); Ginger : 1 tbsp (chopped or grated); Green chillies (small variety) : 3-4 (adjust according to taste); Cilantro / Coriander leaves : 1/4 cup; Tamarind pulp : 1 tsp; Oil : 4 tsp; Salt to taste; Dry coconut : 1/4 cup; Mustard seeds / rai : 1/2 tsp; Urad dal : 1/2 tsp; Dry red chillies : 2 broken; Curry leaves : 6-8

ABOUT Capsicum chutney RECIPE

Capsicum chutney is a delicious chutney that pairs well with any dosa , uttapam or idli. This is a wonderful alternative to the traditional coconut chutney.

Ingredients Serving: 3

Capsicum / Bell pepper : 1.5 cup (chopped) or 1 large
Onion : 1/2 cup (chopped)
Ginger : 1 tbsp (chopped or grated)
Green chillies (small variety) : 3-4 (adjust according to taste)
Cilantro / Coriander leaves : 1/4 cup
Tamarind pulp : 1 tsp
Oil : 4 tsp
Salt to taste
Dry coconut : 1/4 cup
Mustard seeds / rai : 1/2 tsp
Urad dal : 1/2 tsp
Dry red chillies : 2 broken
Curry leaves : 6-8

Instructions

Heat 2 tsp oil in a pan. When hot, add the onion, ginger , green chillies and cilantro. Saute until onion is translucent. Add the chopped capsicum / bell pepper. Sprinkle some salt and let it cook until bell pepper is soft. Turn off the he
Dry roast the dry coconut.
Now grind, the bell pepper mixture, dry coconut and tamarind pulp using a little water. Adjust the salt (remember, we had added a little salt while cooking the bell peppers).
To prepare the tempering, heat 2 tsp oil.When hot, add the mustard seeds, urad dal and dry red chillies. When the seeds start to crackle, add the curry leaves. Turn off the heat and add the tempering to the chutney.
Serve spicy Capsicum Chutney with idli or dosa:)

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