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.

INGREDIENTS

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

Curry leaves

Salt to taste

METHOD

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 .