Empty My Fridge
Capsicum chutney recipe | Bell pepper chutney recipe for idli, dosa
Ingredients
- Bell pepper2
- Onion½ cups
- Channa dal¾–1 tbsp
- Urad dal¾ tbsp + 1 pinch
- Garlic1–2
- Dried chili2–3 + 2–4
- Cumin1 ¼ tsp
- Salt0.58 tsp
- Lemon1 tbsp
- Oil3 tsp
- Peanut⅓ cups
- Ginger⅓ inches
- Curry1 sprig
- Mustard
- Chili pepper1
- Asafoetida1 pinch
Instructions
- Heat oil in a pan over medium heat. Add the dried red chilies and channa dal and toast until the dal turns deep golden.
- Add the crushed garlic or ginger and the cumin seeds and fry for one minute.
- Add the diced bell pepper, and the onion if using, with the salt. Sauté until slightly soft and no longer raw-tasting. Turn off the heat and let cool completely.
- If using tamarind, soak it in 2 tablespoons hot water until soft, squeeze, and use only ¼ teaspoon.
- Transfer the cooled mixture to a small grinder or blender with the lemon juice or tamarind. Blend until smooth or coarse, as you prefer. Taste and adjust the salt.
Summarized from Swasthi's Recipes's video. Watch it for the details.
More recipes with
GarlicOnionGingerLemonBell pepperPeanutUrad dal
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