By: Nikita Nikhil
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Looking for a new chutney to pair with dosa? Try this South Indian-style capsicum chutney! Packed with bold flavours, it adds a tasty twist to your meals. Here's how to make it.
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2 red bell peppers, chopped
1 onion, chopped
1 tomato, chopped
2 tbsp urad dal
3-4 garlic cloves
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3 dried red chillies
½ tsp lemon juice
Salt
A few curry leaves
1/2 tsp mustard seeds
A pinch of hing
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Heat oil in a pan. Add urad dal, red chillies, cumin, and garlic. Saute until fragrant, then add onions, tomatoes, capsicum, and salt. Cook until soft.
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Transfer the mixture to a blender. Add lemon juice for a tangy kick. Blend into a smooth paste, adding water as needed to adjust the consistency.
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Heat oil in a pan. Add mustard seeds, hing, urad dal, dried red chilli, and curry leaves. Cook until the dal turns golden and the spices release aroma.
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Pour the tempering over the chutney and mix well. Serve with dosa, idli, or rice for a flavour-packed meal.
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For an easy recipe for restaurant-style neer chutney, click here:
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