Red Capsicum Chutney
We all know there are varieties of bell pepper or capsicum. Among them, red peppers pack the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Red ones are the most mature and are usually sweeter. I do use capsicum in my cooking. But, when I heard about red capsicum chutney recipe from my sister, I didn’t expect it to be this yummy. It is so tasty and healthy too. It goes well with idly and dosa
Ingredients
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Salt to taste
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3 teaspoons oil
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5 green chillies
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1 teaspoon of mustard
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1 teaspoon of urad dal
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1 teaspoon of cumin seeds
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5 cloves of garlic peeled
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1 medium size tomato
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4 to 5 pieces of coconut
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1 medium size red capsicum
Garnishing - Curry leaves.
Preparation
- Add 2 teaspoons of oil in a kadai and cumin seeds. Once it splutters, add the chopped garlic.
- Add the chopped red capsicum and saute it on a medium flame for 5 minutes.
- Add the chopped green chillies and tomato.
- Add required salt and let it cook for 5 minutes.
- Add the finely chopped coconut.
- Switch off the stove. Let the coconut be roasted in the heat of the kadai.
- Allow it to cool.
- Grind it in a mixer jar
- Make sure you don’t blend it too much.
- Now make tadka with mustard, urad dal and curry leaves.
Tasty and healthy chutney is ready!
Serve it with idly or dosa.
Tips / variations
- Chop the capsicum and tomatoes finely so that u need not blend it more.
- As too much of blending takes away the consistency and taste of the dish.
Shelf Life
- It can stay for more than a day if refrigerated.
Nutrients value
- Coconut supports immune system health and reduces the risk of heart health and improves good cholesterol.
- Tomatoes are a powerful antioxidant, super rich in Vitamin C and good for the heart.
- Red peppers contain more than 200 % of your daily vitamin C intake. It is a great source of vitamin B6 and folate.
- Red bell peppers help support healthy night vision
