Capsicum Til Ki Chutney | Green Bell Pepper Sesame Seed Chutney Recipe | Side Dish Recipe | Flavour Diary

Green Bell Pepper Capsicum Chutney Recipe

Chutnies are very much famous in India,especially South India, here breakfast to dinner chutnies play a vital role. Chutnies are made of nuts, lentils and veggies and here is different yet interesting Chutney with Green Capsicum and sesame seeds(Til). Sesame seeds are used for thickening the chutney.This is easy to make and is always a good option for trying out new flavours for a change...check out my upcoming Red Bell pepper Chutney for some tangy taste and flavour of red bell pepper is overwhelming. 
Check ingredients and procedure for Capsicum Til Chutney.

Level: easy
Total time: 15 mins

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml


Capsicum/Green Bell Pepper: 2 Large
Sesame Seeds/Til/ Nuvvulu : 2 tablespoons
Onion: 1 Medium
Green Chillies: 3 (To taste)
Tamarind: golf size ball (or 1/2 tablespoon of tamarind pulp)
Fresh Coriander: 1/4 cup chopped
Oil: 1 teaspoon

Tadka(Optional...i have skipped)
Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Dry Red Chilly: 1
Chana Dal : 1 teaspoon
Curry Leaves: 1 spring
Oil: 1 tablespoon

In a pan dry roast sesame seeds/til until they turn light golden brown and keep a side.
In a pan add oil, chopped onion, chopped green chillies, tamarind and chunks of capsicum and fry until onion turns transparent.Now let the mixture cools down.
In a blender add capsicum mixture and sesame seeds and blend it to smooth paste.

Tadka/Temparing:(this is optional and i have skipped)
In a small pan add oil. Once oil is hot add mustard seeds, once it crackles add cumin seeds,dry red chillies, chana dal and curry leaves and once chana dal turns golden brown remove from heat and pour it on capsicum chutney and mix.

Serve along with Dosa/Idli/ Ponganalu/ Rice.

You can add peanuts instead of sesame seeds.

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