Name: Capsicum tomato chutney recipe by Aparna Parinam at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 medium sized Green capsicum; 1 medium sized Tomato; 1 tablespoon Urad dal (Black gram dal); 1 tablespoon Chana dal (Bengal gram dal); 1 red Chilli; 1 - 2 green Chillies; 1 Pinch Asafoetida; For Tempering:; 1 teaspoon Mustard seeds; 2 teaspoon Urad dal (Black gram dal); A sprig of Coriander leaves (for garnish); Salt as per taste

ABOUT Capsicum tomato chutney RECIPE

My love for ‘ground relishes’ continues…I am always eager to make various chutneys which accompany my breakfast, lunch and dinner. This tangy capsicum pachadi (chutney in English) will surely leave your taste buds satiated!

Ingredients Serving: 4

1 medium sized Green capsicum
1 medium sized Tomato
1 tablespoon Urad dal (Black gram dal)
1 tablespoon Chana dal (Bengal gram dal)
1 red Chilli
1 - 2 green Chillies
1 Pinch Asafoetida
For Tempering:
1 teaspoon Mustard seeds
2 teaspoon Urad dal (Black gram dal)
A sprig of Coriander leaves (for garnish)
Salt as per taste

Instructions

Heat oil in a wok. Roast urad dal and chana dal till it turns golden in color. Add chopped pieces of chillies, fry for a minute. Pound this mix in a blender. Let it cool.
Chop capsicum and tomato into medium sized pieces. Heat a wok, add the chopped vegetables. Fry for a minutes and let it cook for a few minutes until the tomato turns soft. Do not overcook it as the chutney may turn out to be very runny.
Add the cooked vegetables mix, to the dal powder and blend well. Add salt.
Ensure that you grind the chutney in a large sized blender to avoid spilling.
For seasoning, heat oil in a small wok, add urad dal to it, fry for 1-2 minutes. Add mustard seeds and let these splutter. Add asafetida to it. Put off the heat. Add this to the chutney. Garnish with chopped coriander leaves.

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