CAPSICUM CHUTNEY RECIPE / CAPSICUM THOKKU

Few months before i first saw this ” Capsicum Chutney / Capsicum Thokku Recipe ” in a FB group . Hmm….. that looked intresting for me and i went ahead and bookmarked the recipe as must try. Though i make capsicum chutney..this method was quiet unique and new to me . I am glad i did try this keeper recipe . They tasted so yumm !! Everyone loved them to the core.One excellent side dish from capsicum which tastes great with anything and everything. The best part is it’s no onion – garlic , no coconut recipe. And also since no water has been added , it stays good for 3-4 days without fridge.Ideal to pack while travelling too.

I didn’t follow the exact recipe as seen in FB , but tweaked a bit which i felt would improve the dish and also would suit our family taste. Since this chutney tastes more like a pickle and has good shelf life i guess its called Capsicum Thokku . Well , what’s in a name ..call what you want. If you are looking for some new chutney variety to go along with your idli,dosa,rotti or rice ..you must try this…!! I am sure you too would love them …..

If you are in the lookout of more chutney recipes.. you can also check Carrot chutney , Spinach Chutney , Cluster beans Chutney etc

CAPSICUM CHUTNEY / THOKKU

Smitha Kalluraya

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Course Side Dish

Cuisine south indian

Servings 4 serving

Ingredients

 

• 3 - 4 nos capsicum
• Small goseberry size Tamarind, soaked in water
• Salt, to taste
• to roast and powder ( masala )
• 1 tbsp Coriander Seeds/ Dhania
• 1/2 tsp Methi seed
• 1 tbsp Bengal Gram Chana Dal
• 6 - 10 nos Red Chillies, ( based on your preference )

To temper :

• 1 tsp Mustard seeds
• a pinch Asafoetida/ hing
• Curry Leaves, - few
• 2-3 tbsp OIl

Instructions

 

• Wash and roughly chop capsicum .
  
• Grind them semi coarse in a mixer and keep aside .
  
• In a small pan add few drops of oil and take all the ingredients mentioned under to roast . Fry till they are crisp . Fine powder the spices in a mixer .
  
• In a kadai / pan , take oil . Add mustard seeds . Once they splutter , add curry leaves , hing and turmeric powder .
• To the tempering add coarsely ground capsicum , masala powder, tamarind extract and salt . Mix everything well . Saute the chutney for 5-10 minutes stirring in between .Letit boil well and get a nice taste and color. Don't add any extra water .
  
• That's it capsicum thokku is ready to serve. Relish it with idli , dosa, chapathi , plain rotti or plain rice. I assure you it tastes yumm with everything . Stays good without refrigeration for 3-4 days . If kept in fridge stays good for more days .Will share 1 more variant of capsicum chutney soon, till then enjoy it !!!
  

Notes

1. You can use any type of capsicum .
2. Grinding of capsicum smooth / coarse depends on your choice .
3. In the original recipe , tamarind was not added . But i felt something missing when i made as per the original version . you can try which way you like . Also in the original recipe , methi quantity was more.
4. If you want you can add little jaggery .
5. Instead of red chillies you can add chilli powder too .
6. Sauteing nicely in little extra oil givesthis chutney nice taste , look and also increases shelf life. So better not omit it .