Capsicum Chutney

Capsicum Chutney: Chutneys are the accompaniments to the breakfast/dinner items in the south indian cuisine.The ingredients are sauteed and then ground to a fine paste and diluted a bit. Though coconut chutney, onion - tomato chutney are quite popular, chutneys can be made out of vegetables, seeds, herbs and nuts. The addition of veggies elevates the nutrition value and can be taken guilt-free. If you want still more healthy, steam the veggies before sauteing them in oil. Chutneys are often associated with the chaat items  are the indispensable part of  them in the north. Some popular chutneys of the north are garlic chutney, green chutney, imli or tamarind chutney. Mostly chutneys are not seasoned as they are done in the south.

Key Ingredients:

Vegetables: Capsicum, shallots, tomato(country or bangalore)

Lentils: Chana dal, Urad dal.

Souring Agents - Tamarind 

Herbs - Curry leaves ,Coriander leaves

Spices - Garlic, chillies

Oil - Any oil can be used, though sesame suits the best.

Seeds - Mustard seeds are used

Coconut is used.

Method:

• Saute all the ingredients
• Grind
• Season

Suggested Serving:

With idli, dosa. 

Substitutions:

• Substitute capsicum with snake gourd, ridge gourd, carrot, chayote, amaranth, banana stem, banana flower, cabbage, knol-khol, turnips etc.

• Chayote chutney:Take 1 small chayote. Grate the outer skin. Cut into pieces. Proceed as per the directions. 

chayote chutney

• Banana stem: Take 1/2 of a small thin tender banana stem. Remove the outer covering, chop them into tiny pieces ,remove the fibre by wounding them around your forefinger, add along with onions and tomatoes, saute well and then grind with other ingredients.

Equipments Used: Blender, Seasoning pan, Kadai/pan.

Recipe:

Total Time Taken -20 minutes

No. of persons - 4

Ingredients:

Oil - 2 tbsp

Capsicum - 1(large)

Chana dal - 1 tbsp

Urad dal - 1 tbsp

Tamarind - gooseberry size

Tomato - 1

Shallots - 1 fistful

Garlic- 4/5 cloves

Green chillies - 2

Red Chillies - 3

Coriander leaves - a few sprigs

Coconut - 2/3 tbsp

Asafoetida/hing - a pinch

Tempering:

Oil - 1 tsp

Mustard - 1/2 tsp

Split urad dal - 1 tsp

Curry leaves - 1 sprig.

Directions:

1.Chop capsicum.

2.Heat oil in a kadai, add chana dal, urad dal, tamarind, red chillies. Saute till golden brown. Transfer to a plate.

3. Heat oil again, add shallots, saute till pink, add green chillies, garlic, tomato, capsicum. Cook till tomatoes turn mushy and capasicum tender.

4.Add salt, coconut, coriander leaves and saute for a few minutes. Allow to cool.

5.Transfer to a blender. Grind till smooth. Adjust the consistency by adding some water.

6. Heat oil in a seasoning pan, add the 'tempering ' ingredients  and pour it over the chutney.

Note:

• Some vegetables get sauteed in the oil others may not. either steam them or pressure cook for a whistle and saute, then grind.