Recently I have
been trying no coconut chutneys just to give a change to regular chutneys. And this
one chutney recipe is passed to me by my good friend and blogger Suma. So
without much a do lets write doen the recipe here.
INGREDIENTS.
2 Capsicums
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS TO TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
½ tsp Jeera
Few Curry leaves.
Pinch of hing
2 Capsicums
2 Onion
1 tsp Ginger
3 Cloves of Garlic
2 Green chilly
2 tsp Oil
Salt to taste
INGREDIENTS TO TEMPER
2 tsp Coconut oil
1 tsp Mustard seeds.
½ tsp Jeera
Few Curry leaves.
Pinch of hing
METHOD:
Cut capsicum and onion into small pieces. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fried, add capsicum and onion at once and continue frying for about 2 min or till its well cooked. Stir occasionally. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
For tempering:
Heat oil in a pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy with hot Idlis or Dosas. I enjoyed it with Varai/Samo/Sama idlis for which I will post recipe soon.
Cut capsicum and onion into small pieces. Heat oil in a kadai. Add green chilly followed by ginger and garlic. Once it is semi fried, add capsicum and onion at once and continue frying for about 2 min or till its well cooked. Stir occasionally. Keep it aside and let it cool. Grind to a smooth paste adding little water. Tranfer that into a bowl.
For tempering:
Heat oil in a pan. Add mustard seeds and jeera, Then add curry leaves and hing and switch off the flame. Pour this tadka on the chutney. Mix well and serve.
Enjoy with hot Idlis or Dosas. I enjoyed it with Varai/Samo/Sama idlis for which I will post recipe soon.
Happy Cooking,
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