Yellow Capsicum Chutney

I'm not a fan of capsicum but after knowing the health benefits of the humble fruit, i try to include them in our dishes whenever possible. The girls tend to avoid eating capsicum and left me without choice. While thinking what chutney variety i shall make for my bread idli, capsicum came to mind. By adding capsicum into chutney, the gals has no choice rather than give it a try. I had the mindset, bread and capsicum works well together. To my amaze, the kids enjoyed the capsicum chutney with the bread idli. I used yellow capsicum, you may try with red or green capsicum as well and i'm sure you'll love it.

Ingredients

1 yellow capsicum,diced

3 dried chilly,torn

1 small onion,sliced

1 medium sized tomato,diced

1 clove garlic,chopped

1 tsp chana dhal

1 tsp urad dhal

1 tsp gingely oil

Water for grinding

Salt to taste

For Tempering

1/2 tsp mustard seeds

Pinch of hing/asafoetida

1/2 tsp urad dhal

1 spring curry leaves

Methods

Heat gingely oil in a pan and saute chana dhal,urad dhal and dried chilly.

Add onion and saute till translucent. Add the chopped garlic and fry for 10 seconds.

 

Add the tomatoes and saute till soft. Add the capsicum and fry for another 1 minute.

Transfer the mixture into a bowl to coll down.

Grind the capsicum mixture with sal and  little water into a fine paste. Transfer to a bowl.

For Tempering

Heat gingely oil in a pan and add mustard seeds.

Once mustard seeds splutter add urad dhal and hing.

Add curry leaves and pour the tempering over the chutney