Red capsicum chutney


Red pepper (Red Capsicum) – 2
Lal Mirchi (Vatha mugalai)  - 2 to 3
Jeera- 1 teaspoon
Tamarind  – Small lemon sized
Urad dhal  - 1 teaspoon
Mustard seeds – 1 teaspoon
Garlic – 3 to 4 (finely Chopped)
Curry leaves – 5 to 6
Ginger – Small piece
Hing – 1 pinch
Oil and salt to taste


      Heat oil in a wide bottom pan.

      Add urad dhal & vatha mulagai  on medium flame, followed by saute finely chopped, ginger & tamarind for a minute and keep it aside.

     Add the cut capsicum pieces to the oil and saute for a while without covering the lid.Once the capsicum gets slightly cooked add earlier sauteed ingredients.

      Add hing and transfer into another bowl. Let it cool and adjust salt according to your taste.

      Put all these into a mixer and make it as a paste (chutney consistency).


Heat oil in pan, add mustard seeds.  Once it starts dancing add jeera ,urad dhal, curry leaves and mix with chutney.


Serve with hot Dosa or Idly as I did. Heaven!


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