Capsicum Chutney & Mint chutney

JFI and AFAM reached successful end..Thank you so much for ur contributions. I will post the roundups asap....

Today's menu is capsicum chutney, I had capsicum for ages in my fridge..was looking for some recipes...one recipe caught my attention, sailu's capsicum chutney.. I have done capsicum poriyal, never even thought of doing chutney with capsicum. I gave it a try and it was great success.. Goes very well with dosa..

Sailu, ur recipe is Tried, Tasted and Certified:Excellent..

(Recipe source)

Ingredients:

3 big capsicums, washed and cubed
8-10 green chillies, chop into big pieces (adjust)
2-3 tbsp tamarind paste (adjust)
1 large onion, finely sliced

Seasoning:
1 tsp mustard seeds
1/2 tsp cumin seeds

1 tbsp split black gram dal
1/2 tbsp channa dal
1-2 dry red chillies
big pinch asafoetida
few fresh curry leaves
1 tbsp oil

Preparation:

I didnt do any changes to the recipe..just followed it as it says...

Heat two tsps oil in a cooking vessel, add green chillis and fry on medium heat for 4-5 mts, stirring it constantly. Remove from pan and cool.In the same pan, add the capsicum pieces and stir fry on medium heat for 3 mts. Remove and cool.Once cool, grind the sauteed green chillis, capsicum and tamarind paste to a coarse paste (I grounded it to a fine paste). Keep aside.4Add the remaining oil to the cooking vessel, add mustard seeds and let them pop, add cumin seeds and dals. Let the dals turn red, add curry leaves and dry red chillis. Add the asafoetida and stir fry for a few seconds.Add the sliced onions and fry for 4 mts or till they turn transparent. Add the ground capsicum-green chilli paste to the sauteed onions and stir fry for atleast 15-18 mts on low to medium flame. Add salt and combine. Ensure that the capsicum-green chilli paste is thoroughly fried in oil. This pachadi stays fresh for a few days if stored in the refrigerator.

Serve with hot rice and a dollop of ghee. (Didnt get a chance to try with rice, i am sure it will taste good).

Next chutney is mint chutney....

Mint chutney is made of mint and cilantro. chutney has refreshing flavour and freshens ur entire system....

Ingredients:

Mint - 1 bunch

Coriander leaves - 1 bunch

Channa dal - 1 tbsp

Dalia/udaitha kadalai paruppu- 2 tbsp

Red chillies - 3

Ginger - 1/2 inch piece

Garlic - 3 cloves

Tamarind extract - 1 tbsp

Salt to taste

Oil - 1 tsp

Preparation:

Heat oil in a pan and add channa dal, red chillies, ginger, garlic and chopped mint and coriander leaves. . After the leaves reduce in volume remove from fire and let it cool. Grind the mixture along with tamarind extract, dalia, salt and water as needed to make a fine paste. Heat oil in a pan, do the seasoning and once the mustard seeds start to splutter pour the seasoning into the chutney.

Serve with Idli, dosa and Rice..

Capsicum chutney is on its way to AFAM:BELLPEPPERS hosted by priya of Priya's easyntasty recipes, originated from maheswari of Beyond the usual.