Green Capsicum Chutney
Red Capsicum Chutney
Chilli Garlic Chutney
Onion Tomato Chutney
Cooking Time : 15 mins
Oil – 1 tsp
Urad Dal / Ulundu Paruppu – 1 tblspn
Dry Red Chilli – 3
Garlic – 4 cloves chopped
Brinjal – 1 large chopped
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Tamarind – 1 small gooseberry size ( or 2 tblspn of pulp)
Water as needed
Jaggery or Sugar – 1 tblspn
Gingelly Oil – 3 tblspn
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu – 1 tsp
Asafoetida / Hing / Kaya Podi a pinch
Curry leaves a sprig
Heat oil in a pan, add in urad dal, chilli and garlic. fry for a min. Take it in a blender and add water and make it into a smooth paste.
Now in the same pan, add in brinjal and saute well. Add in salt and turmeric powder and mix well.
Add in water and tamarind pulp and cook till done.
Now take this in a blender and add some jaggery. Puree till smooth.
Heat oil in the same pan, add in all seasoning stuffs and mix well.
Add in the chutney and mix well.
|Take all your ingredients|
|Soak tamarind in water for 10 mins|
|Heat little oil in a pan, add in chilli, garlic and urad dal|
|now it has turned golden|
|take it in a blender|
|add water and puree till smooth..set aside|
|in the same pan, add brinjal..i used green ones|
|fry them for few mins|
|add salt and turmeric powder|
|cook them till done|
|now it is thick|
|add it to the blender|
|add little jaggery|
|make it into a puree|
|now heat some gingelly oil in a pan, add in mustard seeds and urad dal|
|add a touch of hing|
|add in the chutney|