Tomato - Capsicum Chutney - Microwave Version

Any one who follows my blog regularly can figure out our family's love for chutneys/pickles as I keep posting recipes for them quite often. I should say today's chutney is quite apart from my earlier chutney posts. I had coupled tomato and capsicum to come up with this tangy chutney which I had never done before. Bringing vegetables together to make chutney is not novel nor the ingredients used but what makes it unique is the use of microwave to prepare this. Prior to this, I had always used the skillet & stove method to prepare these Indian spicy chutneys but never a microwave. I am very happy with today's result as it was done in a jiffy and thought of sharing this success. Ingredients used: 2 Tomatoes 1 Small, Green capsicum Salt to taste For tadka/popu: 1 tbsp oil, 1 tsp chanadal, 2 tsp urad dal, 1 tsp mustard seeds, 6-8 red chillies, 1/4 tsp turmeric powder, a pinch asafoetida powder & a tsp of tamarind (optional) Method: . Remove the centre core and seeds from the capsicum and chop it. Also chop the tomatoes. . Add the oil, chana dal, urad dal and mustard seeds to a microwave safe bowl and heat for a couple of minutes. Stir once in between. The dals would have turned red by this time.Then add the turmeric powder, asafoetida powder and red chillies and again heat it for about 30 seconds. . Remove the bowl. Add the chopped capsicum, tomatoes and tamarind if using and stir once. Then cook them till the vegetables are tender. It would take around 6-8 minutes. Stir once or twice in between. Remove and let the contents of the bowl cool. . Put all the ingredients in a blender and grind it into a coarser paste adding enough salt . Collect the chutney in a bowl after done. Serve along with rice or any breakfast items. This goes to Microwave Easy Cooking - Fresh Produce guest hosted by me and the event creator is Srivalli. This also goes to Spicy Fiery Chutneys hosted by Srivalli. Post a Comment