CAPSICUM CHUTNEY

I carry lunch to work and we friends share what we carry. My friend Trupti had brought CAPSICUM CHUTNEY we all agreed that it was a nice change from the regular coconut chutney and of course we shared the recipe.
Here are the
INGREDIENTS:
1 tsp urid daal
¼ tsp methi/fenugreek seeds
1 tsp jeera/ cumin seeds
½ tsp mustard seeds
½ tsp hing/asafoetida powder (I prefer the rock hing/asafoetida and that I use a small rock)
1 capsicum
2-3 green chillies (adjust as per taste)
I tsp oil
8-10 cashew nuts I also used roasted ground nuts 20 in number
1 tsp Coconut
A small 1 inch piece of Tamarind
Small marble sized ball of jaggery
Salt (adjust as per taste)
METHOD:


  1. Dry roast urid daal till it becomes reddish. Remove in the chutney pot of the mixer.
  2. Dry roast mustard, hing/asafoetida (Shankar chaap), jeera/ cumin seeds till the mustard starts splattering. Switch off the gas and add the methi/fenugreek seeds. Stir till the methi/fenugreek seeds become reddish. Remove in the chutney pot.
  3. Now heat the oil and fry well the   capsicum & green chillies.


  1.  Cool.
  2. Grind all the ingredients and serve with idli, butter idli.
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One thought on “CAPSICUM CHUTNEY

  1. Sushma Mallya October 24, 2010 at 2:23 am Reply

    quiet an interesting one,using capsicum this way is very new to me but looks worth a try…and thanks for joining my blog archana, do keep in touch..take care

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