Squash and Capsicum Chutney

Recipe by
Total Time:
30-45 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 - green squash, medium size
  • 1 - red capsicum
  • 4 - green chillies
  • 1 tsp - cumin seeds
  • 4 - garlic cloves
  • 4 tsp - oil
  • Tamarind - 1 lemon size
  • coriander leaves - a few sprigs
  • salt to taste
  • For seasoning:
  • 1 tsp - mustard seeds
  • 1 tsp -urad dal
  • 3 - whole red chillies
  • few - curry leaves
  • 2 tsp - oil

How to Make Squash and Capsicum Chutney

  • Cut squash and red capsicum into small pieces.
  • Heat a pan with oil and add cumin seeds, garlic and green chillies.
  • Fry them till they turn brown.
  • Add the squash and red pepper pieces. Cook until they are tender.
  • Add the coriander leaves and turn off the heat.
  • Soak the tamarind in water and make a thick paste.
  • Grind all these into a coarse paste by adding salt.
  • Seasoning:
  • Heat oil and splutter mustard, urad dal, red chillies, curry leaves. Add this to the chutney.

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