Capsicum chutney { green or red }
South Indian style chutney made with red or green capsicums (bell peppers) that pairs well with dosa or idli or roti. Sautéed bell peppers ground with red chillies and peanuts.
Ingredients
- 2 teaspoon sesame oil divided
- 400 grams capsicum, roughly chopped with seeds
- 3 tablespoon peanuts
- 2 to 3 dry red chillies
- 3 shallots or 1 small sized onion
- A small tamarind piece or ½ teaspoon tamarind paste
- Salt to taste
Tempering
- 1 teaspoon sesame oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal
- Few curry leaves
- A pinch of asafoetida
Instructions
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Heat a teaspoon of oil in a skillet over medium high. Roast the peanuts (if they are not roasted). Remove and keep aside.
In the same pan, add the shallots, tamarind pulp (if using) and fry them until they turn golden brown. Remove and keep aside.
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Then add the dry red chillies and fry them for few seconds. Remove and keep aside.
Add another teaspoon of oil in the same pan, add the capsicums. Fry them until they soften and sear on the sides. Keep the flame on medium and stir in between.
Let all the ingredients cool completely.
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In a mixer, add the peanuts red chillies and tamarind pulp. Grind it until they are smooth. Then add the onions and capsicum in the same mixer and grind it to a smooth paste.
Transfer it to a bowl. Add salt and mix well.
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Meanwhile, in the same skillet (if the bottom is not browned completely) or a different skillet, add a teaspoon of oil.
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Once it is hot add the mustard seeds and let it crackle. Turn off the flame and add the urad dal and curry leaves. Stir well and as soon as the dal becomes golden brown pour this mixture over the ground capsicum chutney.
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Serve it with idli, dosa or rotis.
Recipe Notes
Fry the ingredients one by one. This avoids burning.
Always fry them in a medium flame. There will be a difference in taste between slowly fried onions & capsicum to the ones that were fried in a high flame. The sweetness of the capsicum and onions will not be enhanced when they are sautéed or fried on a high flame.