I am big fan of vegetable base chutneys. I love to try different combinations. I normally do Capsicum chutney with all 3 colors. You can find the recipe here. This time I wanted to try spicy green capsicum chutney. It came out so nice. I had this for Dosa. Also had some left over and ended up having with steamed rice too. Both tasted nice. The combo of bell pepper and peanut really tasted good.
Ingredients:
Green Capsicum / bell pepper – 1 (medium size)
Small onion / shallots – 5
Garlic – 5 pods
Coconut – 2 tablespoon
Tamarind paste (thick) – 1 teaspoon
Roasted Peanut – 2 tablespoon
Salt to taste
Oil – 2 teaspoon
Dry Red chillies – 3 – 4 ( according to your spice level)
For Tempering
Oil – 1 teaspoon
Mustard seeds-1/2 teaspoon
urad dhal – 1 teapoon
curry leaves – 10
Cumin seeds – 1/2 teaspoon
Method:
Heat pan with 2 teaspoon of oil. Add small onion, garlic and Red chillies. fry till slight brown color. Add Sliced Capsicum and salt cook it .
Add coconut and fry till moisture is absorbed. Add tamarind paste, roasted, Peanut and fry for another min. Switch it off and grind to smooth paste
Heat pan with 1 teaspoon of oil. Add mustard seeds let it pop. Add rest of ingredients under for tempering section. Fry till brown color. Switch it off. Add to grinded paste and pluse it twice.
Remove it and serve