April 21, 2016

Capsicum Groundnut Chutney / Bell pepper - Peanut Chutney

Healthy twist to our peanut chutney enhances the flavor and taste of chutney. The capsicum is sauteed with groundnuts and other ingredients is further ground into smooth paste to get a rich and creamy chutney. This flavorful chutney can be served as a side dish for Idli and Dosa. I have used green chillies in this recipe which can also be substituted with dry red chillies.

Ingredients :

1 Big Capsicum / Bell pepper, chopped
1/2 Cup peanuts, roasted and skin removed
3 - 4 Green chillies
1/2 inch Ginger piece
Salt to taste
2 Tsp Oil + 2 Tsp oil for Thalimpu
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A pinch of Hing

Method :

Heat 2 Tsp oil in a pan and add the chopped capsicum.

Saute it for a minute and add green chillies followed by ginger pieces and groundnut.

Saute it together for another couple of minutes in a medium flame.

Remove from the flame, cool the mixture and grind into smooth paste by adding the required amount of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat the remaining oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Add the seasoning to ground chutney and serve.

Serving Options :

Serve with Idly or Dosa.

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