Red Capsicum Chutney
South-Indian spicy chutney with red capsicum, tomato, onion
Ingredients
- 4-5 dry red chillies
- 1 tsp whole urad dal
- 2 garlic cloves
- 1 medium onion
- 1 medium tomato
- 1 medium red capsicum
- 1 sprig curry leaves
- ½ tsp tamarind paste / marble-sized tamarind
- 2 tsp sesame oil
- Salt to taste
To temper
- 2 tsp sesame oil
- 1 tsp mustard seeds
- Pinch of asafoetida / hing
Instructions
- Chop garlic, onion and tomato into small pieces. Remove the seeds and white membrane from the capsicum and chop into small pieces.
- In a pan, heat ½ tsp oil and add red chillies and urad dal. Fry till the dal turns golden. Transfer to a plate.
- Add ½ tsp oil to the same pan and add garlic. Fry for 30 seconds and then add the onions. Fry till the onions start to get golden. Transfer to the plate.
- In the same pan, add 1 tsp oil and add tomato and capsicum. Fry till they turn soft. Add curry leaves, tamarind and mix. Remove from heat and allow to cool.
- Add everything to a mixie jar along with required salt and grind to smooth paste without adding water.
- Heat a small pan with oil and add mustard seeds. When they crackle add hing and pour over the chutney.
Notes
- For a mildly spiced chutney reduce the number of chillies to 2 or 3.
- I recommend using sesame oil for this chutney as it adds a good flavor.