What chutney to make? is a big question in many south-indian households in the mornings. My kids are happy with Tomato chutney and peanut chutney. My elder one will be in bliss with idlypodi, it is me who needs a variety at home. I prefer different chutney everyday, i dont mind making it. So in my name, everyone at home enjoys different chutney atleast once a week.
I chose Dips and Chutney as this week’s BM theme. Dips and chutneys is one of my favorite theme, as i don’t have to think too much for it. I bring a simple, flavorsome chutney today, capsicum chutney. It takes hardy 15 minutes to make this, as you steam your idly or stack your dosas, you can make this on the other side in a jiffy.
There is no tamarind used in the chutney, the sour taste is take care by the lone tomato and mildly sauteed capsicums add a lovely taste. One can even try to roast the capsicum on open flame and grind it, i opted for the simple sauteing method. A regular chutney in our home, do try and let me know how you liked it.
2 nos medium onions
1 large tomatoes
2 no’s medium sized green capsicums
2-3 no’s red chilies. I use the long variety
1 teaspoon coriander seeds
1 teaspoon oil
1 teaspoon oil
Salt to taste
½ teaspoon oil
¼ teaspoon mustard seeds
a pinch of hing/asafoetida
2-3 curry leaves
1 teaspoon urad dal
- Chop onions tomatoes and capsicums roughly. Heat a sauce pan, add oil, when it is hot, add the chopped onions sauté until the onions turn translucent.
- Next add chopped tomatoes and red chilies. Sauté for a minute then add chopped capsicums, sauté for a minute again.
- Now add ½ cup of water and cover and cook for 5-8 minutes. Take it off the stove. Let it cool. I normally use my hand blender, so i puree it when it is hot, but if you are going use your mixer-grinder/blender, please wait till it cools down.
- Add salt to this and using a hand blender/blender/mixer blend it smooth by adding another ½ cup of water.
- Now for tempering, heat oil in a small tadka pan, crackle mustard seeds, add hing, curry leaves and sauté for a minute, then add urad dal to it and sauté until
- It turns golden brown. Pour this sizzling tadka over the chutney and serve it along Idly/dosa/kuzhipaniyaram.
I love this chutney and my version is slightly different from yours. I add both tomato and some tamarind and most of my chutneys also have sesame and/or peanuts. Will this version sometime as this is even simpler than mine.
I love the flavor of this chutney. I do prepare the same way but without coriander seed. Perfectly made!!!
Wow the capsicum chutney looks so tempting. I wish I could have it with those paniyaram.
Looks so inviting Priya, we have made with bajji milagai, so this must have been equally yummy!
Such a flavourful chutney, am sure that with this chutney i will surely have two more idlies or dosas for my breakfast/dinner.
Simple and delicious. I love such everyday chutneys which don't take too much time.
I make a similar chutney, but with red capsicum, as we love the bright red color it gives the chutney. Paniyarams and chutney – both look so good.
looks delicious. Havn't made it yet. Long time saw ur post
That is a lovely chutney..wonder how you guys come up with such unique combos.
This chutney is different my capsicum chutney. I love it will make it soon.
Wow this is a yummy chutney. Looks like I am going to have a tug of war between 2 chutneys tomorrow.
Capsicum chutney looks really yummm. A good accompaniment indeed.
I made the capsicum chutney as well for the theme, but sadly could not participate for the week. I had made mine with red bell pepper. Love the flavor of it.