My love for ‘ground relishes’ continues…I am always eager to make various chutneys which accompany my breakfast, lunch and dinner.
Last week, I tried out this wonderful capsicum pacchadi (chutney in English) which left my taste buds satiated!
Here comes my 12th post about chutney. Lots more to come…
Capsicum Tomato Chutney
Green capsicum 1 number
Tomato 1 number
Urad dal (Black gram dal) 1 tablespoon
Chana dal (Bengal gram dal) 1 tablespoon
Green chillies 1 number
Red chillies 1 number
Green chillies 1 number
Asafetida 1 pinch
Oil 2 tablespoon
For tempering:
Mustard seeds ½ teaspoon
Urad dal (Black gram dal) ½ teaspoon
Coriander leaves few sprigs
Oil 1 tablespoon
Procedure:
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Heat oil in a wok. Roast urad dal and chana dal till it turns golden in color. Add chopped pieces of chillies, fry for a minute. Pound this mix in a blender. Let it cool.
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Chop capsicum and tomato into medium sized pieces. Heat a wok, add the chopped vegetables. Fry for a minutes and let it cook for a few minutes until the tomato turns soft. Do not overcook it as the chutney may turn out to be very runny.
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Add the cooked vegetables mix, to the dal powder and blend well. Add salt.
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DO not add water as the tomato oozes out a lot of fluid. This renders the chutney a bit watery. Ensure that you grind the chutney in a large sized blender to avoid spilling.
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For seasoning, heat oil in a small wok, add urad dal to it, fry for 1-2 minutes. Add mustard seeds and let these splutter. Add asafetida to it. Garnish with chopped coriander leaves.
Note: Inherently, this chutney would be spicy. Thus use chillies with caution based on your preference for spicy food.
This chutney can be savored with idlis, dosas, rice and even rotis. The options are galore……
tangyreview 