This is one of my grandmother’s recipes and frankly I have never tasted capsicum chutney as good as this. This chutney gives tangy taste and a treat for chutney lovers.
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- 1 kg capsicum, ribbed and chopped in pieces
- ¼ Kg tamarind
- 3 cups white or red vinegar
- 100 gm ginger, scraped
- 1 pod garlic, peeled
- 1 tablespoon mustard seeds, picked
- 1 dozen red chilies (dry)
- A few green chilies
- 1½ cups refined oil
- 1-1-½ cups sugar
- Salt to taste
A karahi or heavy-bottomed pan, a strainer
- Soak the tamarind in 2 cups of the vinegar. After half an hour, extract the pulp through a strainer and discard the seeds.
- Grind the ginger, garlic, and mustard seeds, red and green chilies in the remaining vinegar.
- Boil the oil. After it comes to the boil remove from the heat for a few minutes, then add the ground spices and salt. Fry 10 minutes.
- Add capsicum, sugar and tamarind pulp.
- Cook on a slow fire till the excess liquid evaporates and the oil floats to the top. This happens invariably; the chutney settles to the bottom and needs to be stirred to avoid burning and the oil forms a clear layer on top.
- Cool, bottle and keep for a week before serving.