Andhrites are popular for spicy pickles and chutneys. Anything and everything can be pickled or turned into chutney. One such creation is the capsicum chutney. Another of the quick chutneys, this one is the show stealer whenever included in the menu. Preparation time: 15-20 mins
Ingredients: Large Capsicum 2 Mustard seeds (rai/aavalu) 1 tsp Red chillies (lal mirchi/endu mirchi) 6 Tamarind/tamarind paste 1 tsp Refined cooking oil 1 tbsp Black gram (Uraddal/uddipappu) 1tsp Curry leaves 4-5 Pinch of turmeric Pinch of asafoetida Salt to taste
Wash, wipe and dice the capsicum.
Dry roast in half tsp of oil a tsp each of mustard seeds, black gram and the red chillies. Set aside to cool and when at room temperature, grind to a fine powder.
Heat a couple of tsps of oil and add the diced capsicum and a tsp of tamarind paste/ tamarind cover and cook until soft. This should take around 5-8 minutes on medium heat. When the raw smell is lost and the capsicum feels soft and cooked remove from the heat and set aside to cool.
Once at room temperature, blend the above ground powder, cooked capsicum and tamarind. Add salt to taste and blend to a fine paste.
For the seasoning, heat the remaining oil, add black gram, curry leaves and a pinch each of turmeric and asafoetida.
Add the finely blended capsicum paste to this seasoning and cook for a couple of minutes for the paste to absorb the oil.
Capsicum chutney is done and is a hot rice and Indian bread supplement. Pour a spoon of oil over hot rice, mix in the capsicum chutney, dip into bland onion dal and enjoy.