Capsicum Chutney

Capsicum Chutney is a toothsome combination with Dosa, Appam, Paniyaram, and even with plain cooked rice. There are types of chutneys to match with these items to taste, this capsicum chutney has a unique taste to have the feel of mild yummy combination. Any dishes made out of Capsicum has nice taste and aroma of its own.

Capsicum

Also called: peppers, sweet peppers, red pepper, green pepper, red capsicum, green capsicum, bell pepper, red bell pepper, green bell pepper, banana capsicum. Good source of Vitamin A Vitamin B1 (thiamine) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 Vitamin B9 (folate/folic acid) Vitamin C Vitamin E Vitamin K Manganese PotassiumGood source of fiber

https://www.betterhealth.vic.gov.au/health/IngredientsProfiles/Capsicum

Why capsicum is good to eat?

  • Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums).
  • They are also a good source of dietary fiber, vitamin E, B6 and folate.
  • The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums)

Surprisingly no one can identify the ingredients used, I made this with the combination of Masala Oats Paniyaram.

Ingredients to Prepare: Serves 2 person

Capsicum-1

Onion-1

Tomato-1

Green chili-2 or 3

Garlic-2 pods or ginger small piece

Salt-1/2 tsp

Tamarind- small piece

Urad dal-1/2 tsp

Channadal-1/2 tsp

Mustard-1/2 tsp

Note: I have not used coconut as it may reduce the taste of capsicum, if you prefer you can add-2 tsp of grated coconut.

Method:

Wash and cut capsicum(Simla Mirch) Garlic and onion.

Heat pan with 2 teaspoons of oil, add mustard seeds once splutter add urad dal and channa dal allow it till golden yellow.

Add chopped onion, capsicum, green chili, garlic (ginger) and tomato, saute till it cooks soft 3 minutes approximately. Add salt and tamarind switch off the flame.

Allow it to cool and grind to a smooth chutney.

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