Capsicum Chutney Recipe

Cooking Directions

• STEP 1.Roast the capsicum over an open flame until the skin is charred. Let it cool, then remove the skin and seeds.
• STEP 2.Heat oil in a pan and sauté onions, garlic, and green chilies until they turn golden brown.
• STEP 3.Add the roasted capsicum, salt, and spices to the pan. Cook for a few minutes until the flavors blend together.
• STEP 4.Allow the mixture to cool, then transfer it to a blender and blend until smooth.
• STEP 5.Serve the capsicum chutney with dosa, idli, or as a spread for sandwiches.
• STEP 6.Store any leftover chutney in an airtight container in the refrigerator for up to a week.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer green chilies.
• For a smokier flavor, you can roast the capsicum on a grill or in the oven.
• If you prefer a chunkier chutney, blend it for a shorter time to leave some texture.

Storage and Serving

• Store the capsicum chutney in an airtight container in the refrigerator.
• Serve it as a side dish with dosa, idli, or as a spread for sandwiches.
• You can also use it as a dip for chips or as a topping for grilled meats.