Capsicum chutney | Red capsicum chutney | Kudaimilagai chutney
Capsicum chutney, a yum side dish for idly and dosas, prepared with red capsicum(bell pepper) along with few other ingredients. Learn this 15mins chutney recipe with a video.
Red capsicum is the best choice for making capsicum chutney. Compared to other green and yellow colored capsicums, this red pepper holds a strong unique taste because it is nothing but fully ripe green capsicum. Hence this is best to make chutney. All varieties of bell peppers including the red ones are green in color when unripe.
This red kudaimilagai chutney is a perfect match for dosas and good for idly too. Indeed it is a simple way to add capsicum in our diet for those who don’t like to have capsicum in other ways.
For similar chutney recipes:
Capsicum has lots of health benefits such as:
Of all other capsicums, red peppers contain more than 200 percent of your daily vitamin C intake.
Besides being a powerful antioxidant, vitamin C helps the proper absorption of iron.
They are excellent sources of nutrients such as vitamins C, A and B6.
Moreover, they also contain vitamin E, vitamin K, folate and potassium.
Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
Having said that all, I will conclude that, taste this red capsicum regularly to get glowing skin and hair.
Other capsicum recipes:
Capsicum rice, Capsicum peas pulao
Watch the video here:
Capsicum chutney | Red capsicum chutney | Kudaimilagai chutney
Ingredients
Ingredients:
- 1 red capsicum
- 2 tsp oil
- 1 tsp gram dal
- 1 tsp urad dal
- 1 big onion
- 1 tomato
- ¾ tsp salt
- 1 sprig curry leaves
- 3 red chillies
- ½ inch ginger piece
- Tamarind (a bit)
Instructions
Preparation:
- Rinse and chop red capsicum and tomato. Keep aside.
- Chop onion.
Recipe to make capsicum chutney:
- Heat oil in a pan, add gram dal and urad dal.
- Fry lentils to light brown color and add onions.
- Saute onions for two minutes and add capsicum pieces.
- Stir and cook capsicum pieces for five minutes in medium flame until they become soft.
- Now add tomatoes and required salt.
- Cook tomato for two minutes and add red chilled & curry leaves.
- Finally, add a piece of ginger and a piece of tamarind.
- Mix and switch off the stove.
- Let the mixture cool down and grind the ingredients into smooth chutney using little water.
- You can temper with mustard and urad dal if you like. I do not temper this red capsicum chutney usually.
- Serve with crispy dosas and soft idlis.
- You may like Crispy adai, Pesarattu.
Notes
Nutrition
Preparation:
- Rinse and chop red capsicum and tomato. Keep aside.
- Chop onion.
Recipe to make capsicum chutney:
- Heat oil in a pan, add gram dal and urad dal.
- Fry lentils to light brown color and add onions.
- Saute onions for two minutes and add capsicum pieces.
- Stir and cook capsicum pieces for five minutes in medium flame until they become soft.
- Now add tomatoes and required salt.
- Cook tomato for two minutes and add red chillies & curry leaves.
- Finally, add a piece of ginger and a piece of tamarind.
- Mix and switch off the stove.
- Let the mixture cool down and grind the ingredients into smooth chutney using little water.
- You can temper with mustard and urad dal if you like. I do not temper this red capsicum chutney usually.
- Serve with crispy dosas and soft idlis.
You may like Crispy adai, Pesarattu.
Tips:
1) You can skip onions if you want.
2) Also, use gingelly oil for better taste.
3) Finally, cooking capsicum properly by sauteing in oil is an important step to get the desired taste.
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