Capsicum and Tomato chutney

There?s always a constant need for variety of chutneys, with Idly and dosai being our staple breakfast. While trying different combinations, some of them would taste good and it will enter into the list of the chutneys that is made regularly. This is one such recipe. However this capsicum chutney can be served with roti also, but not the tomato chutney.

Capsicum ChutneyIngredientsCapsicum 2 (about 300 g )

Garlic 2 cloves

Red chilly 2

Roasted peanuts 2 1/2tbsp

Salt

Oil

A tiny amount of tamarind.

Mustard + urad dal 1tsp, curry leaves few.

MethodRoast chopped capsicum, garlic, red chilly in 1/2 tbsp of oil, until capsicum is well cooked.

Let it cool.

Add roasted peanuts, salt, tamarind and blend to a fine paste.

Heat a tsp of oil, add mustard + urad dal, curry leaves, when it pops add this to the capsicum chutney and serve with Idly, dosai or roti.

Tomato with coconut chutneyIngredientsTomato 2

Grated Coconut 1 1/2 to 2 tbsp

Red chilly 2

Garlic 2 cloves

Asafoetida a pinch

Salt

Oil

Mustard + urad dal 1tsp, curry leaves few

MethodRoast chopped tomatoes, red chilly, garlic in 1/2tbsp of oil, until the tomatoes are well roasted and cooked.

Add the asafoetida powder and remove from heat. Let it cool.

Add the grated coconut, salt and blend to a paste.

Pop mustard + urad dal and curry leaves in a tsp of oil and add this to the chutney. Serve with Idly or dosai.

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