CAPSICUM CHUTNEY
Capsicum chutney is a healthy chutney made with red capsicum (bell peppers), desiccated coconut, lentils herbs and spices.
Provided by Dassana Amit
Categories Side Dish
Time 15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 99 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Sodium 237 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SPICY STIR-FRIED EGGPLANT AND PEPPERS
Steps:
- Heat the oil in a stir-fry pan. Add the garlic and sauté over medium-low heat until golden.
- Cut the Japanese eggplants into 1/4-inch thick slices. Or, if using regular eggplant, quarter lengthwise, then into 1/4-inch thick slices.
- Add the eggplant and bell peppers to the pan, followed by the wine, hoisin sauce, ginger, and soy sauce. Cook, covered, over medium heat for 5 minutes, or until the eggplant is nearly tender. Lift the lid once or twice during that time to stir.
- Stir-fry, uncovered, for 5 minutes longer, or until the eggplant is just tender.
- Season to taste with soy sauce and spicy seasoning.
- Serve at once with hot cooked rice or noodles with either or both of the optional garnishes.
THREE-PEPPER CHUTNEY
This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida
Provided by Taste of Home
Time 2h
Yield 2 cups.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
EGGPLANT AND RED PEPPER BAKE
Another thing to do with eggplant.
Provided by Anthony
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
- Brush eggplant slices with olive oil to coat thinly.
- Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
- Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g
SPICY EGGPLANT
Steps:
- Combine sauce ingredients in a small bowl; mix well.
- With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.
- Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.
- Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer. Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.
SPICY EGGPLANT AND CAPSICUM (BELL PEPPER) CHUTNEY
I bought a heap of eggplant at a farm the other day. I wanted to make a chutney and found this one on the Taste site. I made it today and have to say it's delicious even without a months' standing time to mature! Prep time doesn't include allowing the eggplant and salt to sit for an hour
Provided by JustJanS
Categories Vegetable
Time 2h20m
Yield 3 1/2 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 520.4, Fat 1.3, SaturatedFat 0.2, Sodium 2029.1, Carbohydrate 131.2, Fiber 15.8, Sugar 109.4, Protein 6
AJVAR (SERBIAN ROASTED RED PEPPER SAUCE) RECIPE
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Ingredient
Time 2h
Number Of Ingredients 9
Steps:
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers.
- While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin.
- Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped.
- Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
REAL HOT PEPPER CHUTNEY
In twenty minutes you'll have a shiny HOT pepper chutney that's great to serve with meats,fritters,on rice, or even on omelets! From the New Basics Cookbook.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Cut each bell pepper into 8 long strips. Cut the strips crosswise into 1/4" wide slices.
- Remove the stems from the jalapenos and cut them in half lengthwise. Cut them crosswise into 1/4" thick slices(with seeds if you want this HOT).
- Stir the peppers and all the remaining ingredients together in a 4 quart microwave safe casserole.
- Cook, uncovered, at full power(650-700 watts) until thick, 20 minutes.
- If using the stove to cook, place all the ingredients in a large saucepan, and bring to a boil. Lower the heat and cook 30-45 minutes, until thick.
- This keeps in the fridge up to two weeks, covered.
- Makes 2 1/2 cups.
- You may place this in a canning jar, seal, and process for 10 minutes in a boiling water bath.
Nutrition Facts : Calories 445.7, Fat 0.5, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 113.9, Fiber 3.7, Sugar 103.9, Protein 2.4
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- Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
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