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Capsicum Chutney

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Anonymous (not verified)
Ingredients
  Capsicum 1⁄2 Kilogram, ribbed and chopped in pieces
  Tamarind 1⁄4 Kilogram
  Vinegar 3 Cup (48 tbs) (White Or Red)
  Ginger 100 Gram, scraped
  Garlic 8 Clove (40 gm), peeled
  Mustard seed 1 Tablespoon, picked
  Red chilies 1 Dozen (Dry Variety)
  Green chilies 2
  Oil 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Salt To Taste
Directions

1 Soak the tamarind in 2 cups of the vinegar. After 1/2 an hour, extract the pulp through a strainer and discard the seeds.
2 Grind the ginger, garlic, mustard seeds, red and green chillies in the remaining vinegar.
3 Boil the oil. After it comes to the boil remove from the heat for a few minutes, then add the ground spices and salt. Fry for 10 minutes.
4 Add capsicum, sugar and tamarind pulp.
5 Cook on a slow fire till the excess liquid evaporates and the oil floats to the top. This happens invariably; the chutney settles to the bottom and needs to be stirred to avoid burning and the oil forms a clear layer on top.
6 Cool, bottle and keep for a week before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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