Wednesday, 10 August 2011

Capsicum / Bell Pepper Chutney

I learnt this recipe from one of my friends and tried it at home a bit hesitantly. To my surprise it came out well and my folks loved it. Capsicum chutney goes very well with dosa and idly. You can try this recipe with any coloured capsicum but I used red capsicum to get a nice bright colour.

Ingredients Serves - 4
  • Chopped capsicum - 1 cup
  • Chopped onion - 1 cup
  • Roasted peanuts - 1/4 cup
  • Red chilli - 2 nos
  • Tamarind juice - 2 tbsp
  • Jaggery - 2 tsp (optional)
  • Oil - 1 tbsp
  • Salt to taste

  • Heat 1 tbsp of oil in a pan and fry onion, capsicum and red chilli
  • Saute well until capsicum is well cooked
  • Allow it to cool and grind into a smooth paste along with tamarind juice, jaggery, salt and roasted peanuts
  • Serve with Idly or dosa

Tip - You can use roasted bengal gram dhal instead of peanuts.

Nutritional Information
  • Capsicum contains high concentrations of anti-oxidant compounds that have nutritional benefits. These compounds help protect our body from harmful toxins and free radicals that cause aging and skin damage.
  • Red capsicum is high in vitamin C
  • Peanuts are rich in proteins, minerals, vitamins and anti-oxidants
  • Per Serving = 90 calories approximately

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