Green Pepper Chutney or Capsicum Chutney - Kerala Style Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chutney
Cuisine: Indian
Serves: 4 People
Ingredients
To grind to a smooth paste
  • Coconut grated- ½ cup
  • Green pepper, diced- 1
  • Ginger, chopped- 1 inch
  • Small onions or pearl onions- 3
  • Curry leaves- 1 sprig
  • Salt- ½ tsp
  • Water- 1 cup
While cooking
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dry red whole chili- 2
  • Curry leaves- 1 sprig
  • Tamarind, fresh- 2 inch slice soaked in ½ cup lukewarm water
Instructions
  1. Soak 2 inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice and discard the skin.
  2. In a blender, add all the above mentioned ingredients "to grind", grind to a smooth paste. Keep aside.
  3. Place a saucepan over medium heat, add oil and let turn hot.
  4. Add mustard seeds, let splutter.
  5. Add dry whole red chilies, curry leaves, saute for a few seconds.
  6. Add the green pepper-coconut mixture to the saucepan, combine well.
  7. Cook for a few minutes till the raw smell of green pepper goes away, about 3 minutes.
  8. Add ½ cup tamarind juice. Cook for 3 minutes till chutney comes to a slight boil.
  9. Have a taste and add more salt if needed.
  10. Remove from the heat. Transfer to a bowl.
  11. Serve this chutney along with Dosa or Idli
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/green-pepper-chutney-or-capsicum-chutney-kerala-style-chutney/