Here is a very simple and tasty capsicum chutney which goes well with idly, dosa, or even with chappati rolls. It is an innovative chutney with capsicum and onion chunks. Capsicum chutney a perfect blend of dip to which makes a great accompaniment for any South Indian delicacy.
INGREDIENTS.
2 Capsicum
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS FOR TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
1/2 tsp Jeera
Few Curry leaves.
Ping of hing
METHOD
Cut capsicum and onion into regular piece. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fryed, add capsicum and onion at once and continue frying for about 2 min or till its well cooked. Stir occasionly. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
Next to make tadka. Heat oil in pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy!!
INGREDIENTS.
2 Capsicum
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS FOR TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
1/2 tsp Jeera
Few Curry leaves.
Ping of hing
METHOD
Cut capsicum and onion into regular piece. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fryed, add capsicum and onion at once and continue frying for about 2 min or till its well cooked. Stir occasionly. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
Next to make tadka. Heat oil in pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy!!
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