Empty My Fridge
Capsicum chutney
Zutaten
- Bell pepper2
- Onion½ Tassen
- Channa dal¾–1 EL
- Urad Dal¾ EL + 1 Prise
- Garlic1–2
- Dried chili2–3 + 2–4
- Cumin1 ¼ TL
- Salt0,58 TL
- Lemon1 EL
- Oil3 TL
- Peanut⅓ Tassen
- Ginger⅓ Zoll
- Curry1 Zweig
- Mustard
- Chili pepper1
- Asafoetida1 Prise
Zubereitung
- 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.
Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.
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