CAPSICUM CHUTNEY

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

INGREDIENTS:

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)

METHOD:

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.