Sunday, August 20, 2006

Red Capsicum Chutney

After a western dish, I thought I should follow with an indian red capsicum dish. Since I had some red capsicums (I think americans call it red bell pepper) left over I thought I would make a chutney.

When my mother in law came over from India last year we went to Lakshmi aunty's house. There she had red capsicum chutney and has not forgotten since. Everytime I speak to my mother in law she asks if I have got the recipe of Lakshmi aunty. And of course every time I forget. But now I actually remembered and since they were on sale, I bought a few.

However after discovering food blogs I came across Indira's version of the chutney. You know how some recipes you read and you just think that it will turn out excellent. Well this was one of them. Then I was in a state of confusion. Shall I make it Lakshmi aunty's way (which I can't even remember tasting) or Indira's. I thought I would make both. So I started getting all the ingredients for Indira's. However I went to the cupboard and realised that I had 2 peanuts left. Hence I bookmarked Indira's recipe and decided to go with Lakshmi aunty's. However I realised Lakshmi aunty's was simple but really really yummy.

This is a quick chutney that we had with rice, on bread, as a dip and just like that. A truly versatile chutney.


Red Capsicum Chutney

Ingredients
3 red capsicums - deseeded and chopped
2 dried red chillies - torn to bits
2 or 3 fresh green chillies - cut into two
3 or 4 cloves garlic - chopped
1 tsp mustard seeds
1 tsp cumin
a few curry leaves (fresh is best)
1 tsp oil
a small bit of tamarind - soaked in warm water
salt to taste

Method
  1. Fry capsicums until soft.
  2. Heat a little oil and add mustard seeds. Once they splutter, add the cumin and fry a few seconds. Add a couple of curry leaves.
  3. Add garlic and fry until light brown.
  4. Add green and red chillies and fry for a few seconds.
  5. Once all fried ingredients are cool, grind with salt to taste and tamarind pulp.

You can redo the mustard, cumin, curry leaves (and hing) tempering to add but I prefer not to.

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13 Comments:

Blogger Puspha said...

Looks good.

August 21, 2006 11:25 pm  
Blogger Praveena said...

Thanks Pushpa.

August 22, 2006 8:10 am  
Anonymous darshna said...

It looks good i'll give it a try.I was looking for alternative for coriander chutney.Hope this is it.

April 13, 2007 8:57 pm  
Anonymous swarna said...

i tried this recipe...its delicious...thanks for the recipe

February 17, 2008 9:57 am  
Anonymous Anonymous said...

thanks for the recipe,a different pachidi,then usual tomato,vankai pachidi.My husband liked this pachidi very much

May 03, 2008 3:57 am  
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