Red Capsicum Chutney
Red Capsicum Chutney is a south-Indian style chutney made using red capsicum, tomatoes, groundnuts and urad dal. This sweet, spicy and tangy chutney pairs well with most South-Inidan breakfast dishes
Ingredients
- 2 large Red Capsicum
- 2 large Tomatoes
- 2-3 tbsp Groudnuts
- 2 tbsp Whole Urad Dal
- 5 nos. Byadagi Red Chillies
- 3 tbsp Gingelly Oil
- 1 tsp Asafoetida
- 2 sprigs Curry Leaves
- 1 tsp Mustard Seeds
Instructions
- In a kadai, heat 2-3 tablespoons oil and add groundnuts. Saute till it changes colour.
- Next add whole urad dal, and saute till the urad dal changes golden brown in colour.
- Add asafoetida and Byadagi Red chillies.
- Next add diced red capsicum and salt to taste. Saute for 5 minutes till the capsicum turns slightly soft.
- Add the tomatoes and cook till they turn slightly mushy.
- Cool the mixture, and grind to a smooth paste.
- For tadka, heat 1 tablespoon oil and add mustard seeds. Once the mustard seeds sputter, add 2 sprigs curry leaves.
- Add this tadka to chutney. Mix well. Serve with Idli, dosa or vada.
Notes
- Byadagi red chillies work great for this recipe. You can also use Kashmiri Red chillies
- Gingelly oil pairs well for this chutney. You can also use groundnut oil.
- Make sure to use groundnuts as it gives the chutney a nutty flavour and also gives a body to the chutney.
- You can use a small piece of tamarind for extra tanginess.