Meal Prep · Indian
Capsicum Chutney
A vibrant and flavorful Indian chutney, perfect for adding a spicy kick to any meal.
Ingredients
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Step-by-step- Heat 1 tablespoon of oil in a pan over medium heat. Add the urad dal, chana dal, mustard seeds, and fenugreek seeds. Sauté until the dals turn golden brown and the mustard seeds splutter.
- Add asafoetida, chopped onion, garlic, ginger, and green chilies to the pan. Sauté for 3-5 minutes until the onions become translucent.
- Add the chopped capsicums to the pan. Cook for 8-10 minutes, stirring occasionally, until the capsicums soften and lose their raw smell.
- Turn off the heat. Add the soaked tamarind (discarding any seeds/fibers), fresh coriander leaves, jaggery (if using), and salt to taste. Mix well and let the mixture cool down completely.
- Transfer the cooled mixture to a blender jar. Add a few tablespoons of water if needed, and blend into a smooth or slightly coarse paste, as per your preference. Do not add too much water initially; add gradually.
- Taste and adjust salt, sweetness, or tanginess if necessary. The chutney is ready to serve with dosa, idli, rice, or as a spread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 5 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator. Ensure it’s fully cooled before storing.
Freezer Up to 2 months
Portion into small freezer-safe containers or ice cube trays. Thaw in the refrigerator overnight before use.
Reheat Stovetop/Microwave
Best served at room temperature or slightly warmed. Reheat gently in a microwave for 30-60 seconds or on a stovetop over low heat until just warm.
Chef’s Corner
- For a vibrant color, use a mix of red, yellow, and green capsicums. Red capsicums offer a sweeter base.
- Adjust the amount of green chilies and tamarind to suit your preferred spice and tanginess levels. A touch of jaggery balances the flavors beautifully.
- Ensure the mixture cools completely before blending; this helps achieve a smoother texture and prevents the chutney from spoiling quickly.
