Grilled Capsicum chutney

A chutney with mild heat and smoked flavour, this capsicum chutney takes a minor deviation from traditional chutney recipes. Enjoy this chutney with uthappam or any dish of your preference that requires an oomph factor.


Capsicum —- 1

Onion— 1

Green chili — 2

Peanut —- 2 tablespoon

Dry red chili. —- 1

Tamarind. — small marble size

Mustard seeds — 1/2 teaspoon

Oil — 3 teaspoons

Salt —- 1 teaspoon

Fresh coriander leaves.

Wash the capsicum well and apply little oil all over the capsicum. Place the capsicum on open flame of a gas stove and roast it. Use a pair of tong or a skewer to turn the capsicum until the skin blackens a little. Allow it to cool and remove the seeds and blacked skin. Heat 2 teaspoon of oil and fry the peanuts and red chili. Once the peanut starts changing color add the chopped onoin and saute till the onion turns pink in color, put of the heat. Add the green chili and tamarind and saute. Grind together the fried ingredients along with roasted capsicum,fresh coriander and salt, adding little water to a chutney consistency . For the tempering , heat the remaining oil, add the mustard seeds when the crackle add it to the chutney . Grilled Capsicum Chutney ready.

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