May 3, 2018

Capsicum & Babycorn Chutney / Chutney Recipe - 88 / #100chutneys


Today's unique and healthy chutney is prepared using capsicum / bell pepper and baby corn. The veggies are sautéed along with chana dal, chilies and coconut is further made into a fine paste. This chutney pairs perfectly with Idly or Dosa. If you have fussy eater at home who doesn't like to eat veggies, then try this chutney which tastes delicious and also nutritious too. Adjust the quantity of chilli according to family's preferences.

Ingredients :

2 Tsp Oil 
2 Tbsp Chana dal 
4 Babycorns 
2 Capsicums
4 Tbsp Coconut, grated
2 - 3 Green chillies ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and fry chana dal.

Add green chillies followed by the finely chopped babycorns, capsicums and the grated coconut.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding water and salt.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by dry red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve. 


Serving Options :

Serve with Idly or Dosa. 


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