Capsicum chutney (bell pepper dip)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 1 cup - chopped capsicum pieces
  • 3/4 tbsp - channa dal
  • 3/4 tbsp - urad dal
  • 10 g - ginger piece
  • 2 - red chillies
  • 1/2 tsp - cumin
  • Salt to taste
  • 1 tbsp - lemon juice
  • 1 tsp - oil
  • Seasoning
  • 1 sprig - curry leaves
  • Pinch of - mustard
  • Pinch of - cumin
  • 1 tsp - sesame seeds
  • Oil for seasoning

How to Make Capsicum chutney (bell pepper dip)

  • Dry roast dals and cumin, fry red chillies in oil till crisp. Set aside to cool
  • Fry capsicum with salt in 1 tsp oil on a high flame till they are half cooked
  • Grind the dals, cumin, chillies to a smooth powder
  • Add capsicum, salt and ginger, grind without adding water. The moisture in capsicum is enough to get a good consistency
  • Add lemon juice and season it with the ingredients.
  • Recipe courtesy: Swasthi's Indian Food Blog

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