Green Capsicum Chutney Recipes

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.

GREEN CAPSICUM CHUTNEY

Steps:

• Fry black gram without oil, till brown. Keep it aside.
• Fry red chillies, small onions, curry leaves, garlic and ginger, till they turn light brown.
• Add capsicum and fry for 2 mins.
• Grind together all the fried items along with amchur powder, salt, dalia and coriander leaves.
• :- Serve with dosas or idlis.
• :- Instead of amchur powder, you can use tamarind.

GREEN CHUTNEY

Steps:

• Put all the ingredients in a blender and blend until smooth. Do not blend for too long, otherwise it will become very dark. Season with salt to taste.

GREEN CHUTNEY

Steps:

• Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

GREEN PEPPER RELISH

Steps:

• Wash the bell pepper and coarsely chop, removing core,seeds and membranes.
• Put pepper, garlic and salt in the food processor fitted with a blade and scraping down the sides of the bowl repeatedly with a rubber spatula, process until rather smooth.
• Taste and serve with spicy meat and bread. If you prefer some heat to the relish add as much of the diced chili as you like.

GREEN TOMATO CHUTNEY

Steps:

• Place all the ingredients in a large saucepan. Set over high heat; bring to a boil, stirring, until sugar dissolves. Reduce heat to medium-high, and simmer until mixture has thickened and most of the liquid has evaporated, about 1 hour.
• Using a slotted spoon, remove cinnamon sticks. At this point, chutney can be cooled and served, or canned: Ladle chutney into clean canning jars, and wipe excess from rims; screw on lids.
• Bring a large stockpot of water to a boil over high heat. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, pour in additional water to cover). Let jars sit in gently simmering water for 10 minutes. Remove; let cool slightly. Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed; if it does, return jars to water for 10 more minutes. Let sealed jars cool completely.
• Store unopened jars in a cool, dark place up to 6 months. Opened jars will keep in the refrigerator up to 3 weeks.