Capsicum or Bell pepper chutney

The video of Capsicum Chutney or Bell pepper chutney:
             

The yummy yummy Capsicum chutney or Bell pepper chutney can be taken along with rice, dosa, idly or along with bajjis. The Capsicum and bell pepper chutney has a unique flavor.  The video of  Capsicum and bell pepper chutney is shown above.

  

Ingredients for making Capsicum or Bell pepper chutney:

Capsicum or Bell pepper 2 big sized

Chana dal or Senaga papu 2 teaspoons

Urad dal or Menapa papu 2 teaspoons

Mustard seeds 1 teaspoon

Jeera or Cumin 1/2 teaspoon

Red chillies 2

Turmeric powder 1 pinch

Tamarind 2  inch by 1 inch piece or 

Tamarind juice 3 teaspoons or 1 tablespoon

Ginger 1/2 inch piece

Green chili 2 (Adjust accordingly)

Hing 2 pinches

Oil 6 teaspoons 

Salt as needed

For Tadka and garnishing Capsicum or Bell pepper chutney: (optional)

Urad dal 1 teaspoon

Mustard seeds 1 teaspoon

Garlic 3 pods (chopped into pieces)

Curry leaves 1 bunch

Red chillies 2

Oil 2 teaspoons

Preparations for Capsicum or Bell pepper chutney:

1. I have used one red and green, wash and chop capsicum into one inch pieces.

2. Chop ginger and green chillies into small pieces, ready to be blended.3. Heat a pan and add 2 teaspoons of oil and add the capsicum or bell pepper into medium sized pieces. Cook on medium heat for about 15 minutes and stir in middle until capsicum become soft and cooked.4. Add tamarind to the capsicum to make it soft so that easy to grind.

5. Heat a pan and put 2 teaspoons of oil and add chana dal, urad dal, jeera, mustard seeds, hing and red chillies until the urad and chana dal turn their color and mustard seed splutter. Keep the tadka aside.

6. In a mixie or grinder add the above tadka, salt, turmeric powder, ginger and green chilli and grind all the ingredients by adding little water.7. Add the capsicum pieces in the mixie bowl and grind well. Transfer to a bowl.

8. Take 3 garlic ipods and peel the skin and cut them into small pieces.

9. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.

10. Garnish the Capsicum or Bell pepper chutney with the above tadka.
Yummy yummy yummy Capsicum or Bell pepper chutney is ready. Explore: Capsicum chutney, Bell pepper chutney, Capsicum or Bell pepper chutney, Red and green capsicum chutney, Red and Green bell pepper chutney, for video on you tube type "the recipe world channel" Capsicum and bell pepper chutney.

Print this recipe of Bell pepper chutney or Capsicum chutney. Try this Bell pepper or Capsicum chutney at home. The video of the Capsicum and bell pepper chutney is in you tube.

Happy Ugadi

Happy Ugadi ...........  May this year bring lot of happiness, peace and prosperity to all of us... The name of this year is Nandana.

 The chutney  tastes salt, sweet, sour, bitter and spicy. The significance of this chutney is to accept all the various experiences of our life in the upcoming new year…

As said ... "Life is neither a "tempest" nor a "mid summers night dream" but "full of comedy of errors" that you can name it "As You Like It"

* The colored ones are names of Shakesphere 4 comedies

Ingredients:

Raw mango 1

Bananas 2

Neem flowers 2 to 4 teaspoons
Jaggery  1 cup

Tamarind paste 1 cup

Or Tamarind two lemon sized

Green chillies 3

Sugarcane pieces 1 cup (optional)
Salt 1 teaspoon

 

 

Preparation:

1. Peel the mango and cut into small pieces. Peel the banana and cut into small pieces. Cut green chilli into very small pieces. Grate jagerry , make a paste of tamarind by adding little water.

2. Mix all the ingredients.

Cranberries Chutney

Ingredients:
Cranberries 1 big cup
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 1 teaspoon
Jeera or Cumin ½ teaspoon
Red chilies 5
(Adjust accordingly)
Tumeric powder 1 pinch
Ginger 1 inch piece
Green chili 2 (Adjust accordingly)
Hing 2 pinches
Oil 2 teaspoons
Salt as needed


For Tadka: (optional)
Urad dal 1 teaspoon
Mustard seeds ½ teaspoon
Garlic 3 pods (optional)
Curry leaves 1 bunch
Red chilli 2
Oil 2 teaspoon


Preparation:
1. Wash cranberries, cut green chilies and ginger into pieces.
2. Heat a pan and add 2 teaspoons of oil after is heated add chana dal, urad dal, jeera, mustard seeds,hing and red chillies until the urad and chana dal turn their color and mustard seed splutter.
3. In a mixie or grinder grind the tadka. Add the canberries, green chilies, ginger and salt adding little water.
4. Transfer them into a bowl.

Tadka:
1. Heat a pan and add 2 teaspoons of oil and add mustard seeds, urad dal, garlic pieces, red chillies and curry leaves.
2. Garnish the chutney with the above tadka.

Sending this to Ramya Recipes Fruit fiesta event.

Chintakaya Kothimera or Tamrind Coriander Chutney

Chintakaya Kothimera or Tamarind Coriander Chutney is yummy pickle made from Chintakaya Kothimera or Tamarind Coriander Chutney.  Chintakaya means dry tamarind. Chintakaya Kothimera or Tamarind Coriander Chutney is sour in taste and very tasty. Pregnant  ladies love to have them ....

Ingredients for Chintakaya Kothimera or Tamrind Coriander Chutney:

Dried Tamarind in salt or Chinta tokku 1 cup

Coriander leaves 1 bunch or 1 cup

Red Chillies 7

Menthi seeds ½ teaspoon

Mustard seeds 2 teaspoons

Jeera 2 teaspoons

Hing or inguva 2 pinches

Oil 1 table spoon

Salt as needed

Preparation for making Chintakaya Kothimera or Tamrind Coriander Chutney:

1.  Heat a deep pan or skillet and add oil to it, after oil is heated add mustard seeds, menthi seeds, jeera, hing and red chillies. When the mustard seeds splutter and pop switch off  the stove.

2. In  a mixie bowl add the above tadka, tamarind and coriander, add very little water and make it into a soft thick paste.

Explore Chintakaya Kothimera or Tamrind Coriander Chutney. For videos of the recipes visit the channel "therecipeworld"

Print the recipe of Chintakaya Kothimera or Tamrind Coriander Chutney and try at home.