Capsicum tomato 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.In a pan, heat oil and sauté onions, garlic, and green chilies until golden brown.
• STEP 3.Add the roasted capsicum and tomatoes to the pan. Cook until they become soft and mushy.
• STEP 4.Allow the mixture to cool, then transfer it to a blender and blend until smooth.
• STEP 5.In the same pan, heat some more oil and add mustard seeds, curry leaves, and dried red chilies. Let them splutter.
• STEP 6.Pour the blended mixture back into the pan and cook for a few more minutes.
• STEP 7.Season with salt, sugar, and lemon juice. Mix well and cook for another minute.
• STEP 8.Remove from heat and let the chutney cool completely before storing in an airtight container.
• STEP 9.Serve the capsicum tomato chutney as a dip, spread, or accompaniment to your favorite dishes.

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
• For a smoky flavor, you can roast the capsicum on a grill or in the oven.
• Make sure to remove the charred skin and seeds from the roasted capsicum before using.

Storage and Serving

• Store the capsicum tomato chutney in an airtight container in the refrigerator.
• It can be stored for up to a week.
• Serve the chutney at room temperature or slightly chilled.