When you see the South Indian breakfast
platter,you will see many colourful chutneys
served in a row .This is one recipe like that ,but
my innovated recipe.I love the red capsicum
and when I get it ,I use it for chutneys like this
too .Considering many health benefits in this
vegetable it’s best to use your culinary skills to
entice your family to consume this often.
So here’s to a chutney recipe with red capsicum
ginger and tamarind.
1 big red capsicum cut ( seeds removed)
3 tbsp chopped ginger
Gooseberry sized tamarind soaked in hot water
3-4 dates or raisins
1 tsp chilli powder
1 tbsp jaggery powder
1/4 tsp mustard seeds
1 tbsp sesame oil
Pinch of asafoetida
Salt to taste
Heat oil add ginger and sauté till brown.
Remove from pan and set aside
Now grind all the ingredients together (except
the mustard seeds,curry leaves,asafoetida
and jaggery ) with the tamarind .
Now add the mustard and curry leaves into the
same pan you fried the ginger.
Add the paste and asafoetida and cook for few
minutes .You can add water depending on the
required consistency .