Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, capsicum tomato chutney. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Capsicum Tomato Chutney is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Capsicum Tomato Chutney is something which I have loved my whole life. They’re fine and they look wonderful.
capsicum tomato chutney step by step photo recipe: in a wide pan, heat a tbsp of oil. add urad dal, channa dal and red chillis. fry till they turn golden brown. then add a chopped garlic. fry for a minute till the raw smell of garlic goes away. now add finely chopped onions and fry till they sweat. Place all ingredients in a non-reactive saucepan. Pour into sterilised jars, seal and leave for four to six weeks before eating. Remove immediately from the water and carefully peel off the skin.
To get started with this particular recipe, we have to first prepare a few components. You can have capsicum tomato chutney using 19 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Capsicum Tomato Chutney:
- Get 1 tbsp Oil
- Make ready 2 tsp Urad dal
- Make ready 2 tsp Channa dal
- Prepare 4 Red chilli
- Get 2 Kashmiri chilli
- Get 2 Garlic clove
- Take 1 Onion finely chopped
- Make ready 2 Tomatoes finely chopped
- Make ready 2 Red capsicum chopped
- Make ready As needed Salt
- Get 1/4 tsp sugar
- Take As needed water
- Get To Season:
- Take 1 tsp Oil
- Get 1/2 tsp Mustard seeds
- Get 1/2 tsp Urad dal
- Prepare 1/4 tsp Hing
- Get 5 Curry leaves
- Make ready 1 Red chilli broken
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. Remove the capsicum chutney in a bowl.
Steps to make Capsicum Tomato Chutney:
- Heat oil in pan add urad dal and channa dal. Once turn to light golden colour add red chilli, kashmiri red chilli, garlic clove. Saute for 1 minute. - - Now add chopped onion. Saute for while and add tomatoes. Saute for couple of minutes. Now add diced capsicum.
- Add enough salt and pinch of sugar. Let it cool down completely and grind to smooth paste by adding little water. I didn't add any water as I want thick consistency. If you want little runny you can add water or else you don't want to add.
- Transfer this to bowl. Heat 1 tsp oil in kadai add all the ingredients under "To Season". Once urad dal and mustard done pour this over chutney and season it. - - Serve hot with idli, dosa.
Do not overcook it as the chutney may turn out to be very runny. Remove the capsicum chutney in a bowl. Scrape of the sides and bottom of the 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 capsicum chutney at the bottom and sides of the jar gets mixed with the water.
So that’s going to wrap this up with this special food capsicum tomato chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
