Capsicum Onion Chutney Recipe

By | Published | Capsicum, Chutneys and Sauces, Onion | No Comment

500 gm capsicum
250 gm onions
1 small piece tamarind
1 small piece jaggery
2 sprigs curry leaves
4 garlic cloves
salt to taste
2 teaspoons chilly powder
1/4 teaspoon turmeric powder
4 tablespoons oil

Broil and grind to paste
1 1/2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon copra gratings

1. Chop the onion and garlic. Cut the capsicums lengthwise. Boil the tamarind in a little water, and squeeze to extract the pulp.
2. Heat the oil, add the curry leaves, onion and garlic and fry until browned. Add the ground paste and fry, adding the chilly and turmeric powders till the masala is done. Add the capsicums and fry until it turns soft.
3. Now add the tamarind extract, jaggery and salt. Cover the vessel and cook on low heat till a chutney consistency is obtained. Remove, cool and bottle.

This chutney can be stored in a refrigerator for a week.

Feel free to comment or share your thoughts on this Capsicum Onion Chutney Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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