Red Capsicum Chutney

divider
Ingredients
  • 1 tbsp Oil
  • ½ tsp Cumin seeds
  • 2 Dry red chilies
  • ¼ cup Onion (chopped)
  • 1 cup Red bell pepper (chopped)
  • 1 tsp Daliya (roasted split chickpeas)
  • ¼ cup Tomatoes (chopped)
  • ¼ tsp Salt (or to taste)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • 1 tsp Cocunt (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 daliya. 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.
Ingredients
  • 1 tbsp Oil
  • 1 Dry red chili
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • 6 Curry leaves
  • ⅛ tsp Asafoetida (hing)
Instructions
  1. Do the tempering and pour over the chutney and mix.