Capsicum Chutney Food

RED CAPSICUM CHUTNEY

Steps:

• Heat a pan with oil. Roast red chilies & dals until golden. If you are using garlic you can saute that as well, it reduces the pungent smell. Add cumin and saute.
• Add capsicum with salt and saute on a medium flame till they are soft cooked. If you are using onions, add them too now and saute until they are half cooked.
• Cool these completely. Add them to a blender jar along with tamarind and little water. Blend to a smooth chutney.
• Heat a small pan with oil , add mustard, urad dal and red chilli, when they begin to crackle add curry leaves and fry till they turn crisp. Pour this over the red capsicum chutney.
• Serve with idli, dosa or paratha.

CAPSICUM CHUTNEY

Steps:

• Heat a pan and keep the flame to a low. Add sesame oil. When the oil becomes hot, add urad dal (split and husked black gram) and chana dal (split and husked bengal gram).
• On a low flame stirring often fry both the lentils, till they turn golden. Make sure not to burn them.
• Then add sesame seeds.
• Mix and fry till the sesame seeds start crackling.
• Then add the red chili, curry leaves and a pinch of asafoetida (hing). Mix very well. This is not a spicy chutney and the taste is on sweeter side. However if you want to make it spicy you then you can increase the number of red chillies now.
• Next add chopped red capsicum (shimla mirch). Mix well.
• Add salt as required. Mix again and saute capsicum on a low flame.
• Saute capsicum till they soften for about 6 to 7 minutes on a low flame.
• Then add desiccated coconut and dried tamarind. You can also add fresh coconut instead of desiccated coconut. A bit of sugar or jaggery can also be added. You can also add roasted peanuts to make it more healthy and filling.
• Mix very well and switch off the flame.
• Let the mixture become warm or cool down at room temperature. Then add it in a blender or food processor or grinder jar along with water.
• Blend till smooth.
• Remove the chutney in a bowl. Scrape of the sides and bottom of the blender or grinder jar and add the remaining chutney in the same bowl.
• If you want, you can even add some water and then swirl the jar. This way the chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the chutney will become thin.
• Heat sesame oil in the same pan and add mustard seeds.
• Once the mustard seeds crackle, add curry leaves and a pinch of asafoetida (optional). Mix and stir.
• Pour all of the tempering in the chutney. Mix well.
• Serve capsicum chutney with idli, dosa, adai or vada or steamed rice. You can also serve it with akki roti. Leftover chutney can be refrigerated and it stays good for 1 to 2 days.

THREE-PEPPER CHUTNEY

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.

SPICY EGGPLANT AND CAPSICUM (BELL PEPPER) CHUTNEY

Steps:

• Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
• Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil.
• Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
• Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
• Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
• This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.