Red Capsicum Chutney
Ingredients
1 Tbsp
Oil
½ tsp
Cumin seeds
2
Dry red chilies
¼ cup
Onion
(chopped)
1 cup
Red bell pepper
(chopped)
1 tsp
Dalia
(roasted split chickpeas)
¼ cup
Tomatoes
(chopped)
¼ tsp
Salt
(or to taste)
½ tsp
Ginger
(crushed)
½ tsp
Garlic
(crushed)
1 tsp
Coconut
(grated)
1 Tbsp
Green coriander
(chopped)
Instructions
1
Heat oil in a pan on medium heat, add cumin.
2
When crackling, add red chilies, onions, bell pepper, and dalia. Sauté until soft.
3
Add tomatoes, salt, ginger, garlic and coconut. Cook until soft.
4
Add the coriander, stir and remove from heat and let cool.
5
Blend to a smooth paste, empty into a serving dish.
Tempering
Ingredients
1 Tbsp
Oil
1
Dry red chili
½ tsp
Mustard seeds
½ tsp
Urad dal
⅛ tsp
Asafoetida
(hing)
6
Curry leaves
(limdi)
Instructions
1
in a small tempering pan, heat oil on medium heat. Add chili and mustard seeds, when crackled, add urad dal hing and limdi, sauté for 10 seconds.
2
Pour over the chutney and mix.