Sunday, 10 October 2010


I carry lunch to work and we friends share what we carry. My friend Trupti had brought CAPSICUM CHUTNEY we all agreed that it was a nice change from the regular coconut chutney and of course we shared the recipe.
Here are the
1 tsp urid daal
¼ tsp methi/fenugreek seeds
1 tsp jeera/ cumin seeds
½ tsp mustard seeds
½ tsp hing/asafoetida powder (I prefer the rock hing/asafoetida and that I use a small rock)
1 capsicum
2-3 green chillies (adjust as per taste)
I tsp oil
8-10 cashew nuts I also used roasted ground nuts 20 in number
1 tsp Coconut
A small 1 inch piece of Tamarind
Small marble sized ball of jaggery
Salt (adjust as per taste)

  1. Dry roast urid daal till it becomes reddish. Remove in the chutney pot of the mixer.
  2. Dry roast mustard, hing/asafoetida (Shankar chaap), jeera/ cumin seeds till the mustard starts splattering. Switch off the gas and add the methi/fenugreek seeds. Stir till the methi/fenugreek seeds become reddish. Remove in the chutney pot.
  3. Now heat the oil and fry well the   capsicum & green chillies.

  1.  Cool.
  2. Grind all the ingredients and serve with idli, butter idli.

1 comment:

  1. quiet an interesting one,using capsicum this way is very new to me but looks worth a try...and thanks for joining my blog archana, do keep in touch..take care


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