This is a simple chutney made using capsicum. It can be served with any type of dosa and Idli. This chutney has a spicy, tangy and sweet taste as tomato and onion is added in it. This can be served as a dip or even as a bread spread. Will taste good on a pizza too...So the options are endless with this chutney. I served this chutney along with spicy wheat dosa. Try it out and let me know....
1 Capsicum (large sized, chopped)
2 Tomato (medium, chopped)
2 Onion (medium, chopped)
Salt to taste
2 tbsp Coriander leaves
1 Green chilli
2 - 3 Garlic cloves
1/2 inch piece Ginger
1 tsp Cumin seeds
1 tbsp Urad dal
2 tsp Channa dal
2 Dry Red chilli
4 tbsp Oil
1 tsp oil
1 tsp Urad dal
1 tsp Mustard seeds
3 - 5 Curry leaves
- Heat 1 tbsp oil in a non stick pan. Add cumin seeds. When it starts to splutter, add urad dal, channa dal and dry red chilli.
- When it changes its colour to golden brown colour, take off from heat and drain them from the oil, transfer it into a mixer jar.
- Once it is cooled, grind it into a smooth powder. Keep this aside.
- In the same pan, add the rest of oil. Add ginger, garlic and green chilli. When it starts changing colour, add onion. Saute till the onion turns translucent.
- Now add tomato. Saute till it turns soft and mushy.
- Add capsicum and cook till it becomes soft.
- Add coriander leaves and salt. Turn off the heat and let it cool.
- Once cooled, transfer it into the mixer jar in which we had powdered the dals.
- Grind the mixture into a smooth paste.
- Transfer the chutney into a bowl.
- For tempering: Heat oil in a pan. Add mustard seeds and when it splutters add urad dal. When it changes its colour, add curry leaves.
- Pour the tempering on the chutney and serve it along with dosa or Idli.
- You can use any type of capsicum for this chutney...red, green or yellow. In this recipe i used green capsicum. But it will taste good if any other variety is used.
- If you wish, you can roast the capsicum, peel out the skin and directly grind it along with other ingredients. Or follow the instructions i have mentioned above. If roasted, the chutney will get a nice burnt taste, which many people like.
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
Thanks for visiting