Green Capsicum Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 2 servings
- 1 nos Green capsicum
- 6 nos Small onions (Kunjulli)
- 1 tbsp Black gram (Uzhunnuparippu)
- Ginger A small piece
- 2 nos Garlic pods
- 4 nos Red chilly( ) whole (Kollamulaku)
- Curry leaves A, a few
- 1 tbsp Amchur powder
- 1 tbsp Channa dalia Pottukadala
- Salt, to taste
- Coriander leaves A small bunch
Preparation
Step 1
Fry black gram without oil, till brown. Set aside.
Step 2
Fry red chillies, small onions, curry leaves, garlic and ginger, till they turn light brown.
Step 3
Add capsicum and fry for about 2 minutes.
Step 4
Grind together all the fried items along with amchur powder, salt, dalia and coriander leaves.
Step 5
Goes well with dosas or idlis.
Step 6
Instead of amchur powder, you can use tamarind.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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