Chutneys have always been an integral part of every south Indian.. Having lots of breakfast dishes which need chutney you always search for something new for dosa /idly everyday. Peanut/Groundnut chutney have always been the default chutney we prepare at home along with coconut chutney. I was looking around to prepare something different this time and found this peanut and capsicum combo.
I had my inhibitions on how it would turn out as I never tried this combination before but was very happy to catch hold of a delicious dish. A good twist to peanut chutney.
I have used green capsicum for this dish but using red/yellow capsicum should be the same with slight flavour difference for the sweetness of other varieties.
I have tried this chutney with both idly and dosa and it suited both. Can also use it as sidedish for punganalu/kuli paniyaram ,uthappam and the lot.
Recipe:
Ingredients:
Groundnuts - 1/2 cup
Capsicum - 1
red chillies - 5
cumin seeds - 1 tspn
ginger grated - 1 tspn
Salt as needed
seasoning:
mustard seeds - 1/4 tspn
cumin seeds - 1/4 tspn
chana dal - 1/4 tspn
curry leaves - 4
red chillies - 2 broken into half
oil
Procedure:
- In a pan add few drops of oil and add red chillies.
- Once the chillies turn crispy add groundnuts and roast them and keep aside.
- In the same wok add 1/4 tspn of oil and add capsicum.
- add little salt and close the lid and cook for 5 mins .
- In a mixie jar add groundnuts, chillies, capsicum, ginger, cumin seeds , salt .
- Grind them to a paste adding little water as needed. it shoudnt be too runny.
- To temper the chutney add 2 tspn of oil in a wok and add all the seasoning ingredients.
- Once the mustard seeds splutter add it to the chutney and mix well.
I havent tempered the chutney which is fine, but adding it will enhance the flavour.
