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Wednesday, 4 September 2013

Capsicum Chutney | Bell Pepper Chutney | Shimla Mirch ki Chutney



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....





Ingredients

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


For tempering

1 tsp oil
1 tsp Urad dal
1 tsp Mustard seeds
3 - 5 Curry leaves


Method

  • 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.

Note: 
  1. 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.
  2. 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
    Happy Cooking!!

    4 comments:

    1. Looks nice.. Never tried this before.. will try..

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    2. Lovely chutney......inviting......
      x❤x❤
      http://indianveggiesbhojan.blogspot.in/

      ReplyDelete
    3. Lovely!!! I love making this using red bell pepper all time... Will make ur version too :) N yes, loved ur serving bowl!!!

      ReplyDelete
    4. Love this aromatic chutney with some crispy dosas..

      ReplyDelete