Tomato Capsicum Chutney Recipe
This chutney recipe goes well with breads, chapati, dosa, savoury pancake, and porridge. It is a rich source of Vitamins as Vitamin A, Vitamin C, Vitamin E, and minerals as Selenium, Calcium, and Potassium.
Servings: 6 people
Cost: $5
Equipment
- Food Processor or Grinder
- Pan for Cooking
Ingredients
- 3 Medium Tomato
- 3 Capsicum - Bell Pepper Choose a mix of red and green or go solo
- 1 tsp Rock salt to taste
- 2 cloves Garlic finely chopped or pounded*
- 3 Sprigs Fresh Crurry Leaves
- 1 inch Fresh ginger root finely chopped or pounded*
- 3 tbsp Sunflower seeds
- 1½ tsp Panchforan An equal mix of 5 seeds - Nigella, Cumin, Mustard, Fennel, and Fenugreek
- 1½ tsp Turmeric Powder
- 1 tbsp Olive oil Or any pure cooking oil as mustard, sesame, ghee
- 2 tsp Jaggery Powder optional
Instructions
Cutting the Vegetables
- Finely chop or pound ginger and garlic.
- Wash and cut the tomatoes and capsisum into small pieces.
- Wash and separate the leaves from curry leaves sprig. Keep aside.
Cooking the Ingredients
- Heat a pan and add cooking oil.
- Once the oil is slightly hot, add the panchforan mix. Let the seeds pop.
- Now add garlic and ginger. Mix well and let them turn golden.
- Now add curry leaves and stir for few seconds.
- Now add chopped tomatoes and capsicum. Mix well.
- After a few seconds add turmeric powder, salt, and sunflower seeds. Mix well and cover.
- Let the mix cook on low heat for 10 mins.
- Close the heat when you see that tomatoes and capsium are cooked and kind of mashed or softened. Add jaggery powder and mix well.
- Let the mix cool down to normal temperature.
- Now put it in grinder. Run till it gets a smooth sauce like texture.
- Serve with your meals. Enjoy!
Notes
*Pound ginger and garlic together in a mortar and pestle. The flavour and texture is much better than grinding or finely chopping them.