Homemade capsicum tomato chutney| mortar and pestle recipe

capsicum

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture and is lower in calories.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is more economical.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds and cumin seeds; sauté until they start to pop.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger; cook for another minute until fragrant.

Add chopped capsicum and green chilies; sauté for 5-6 minutes until softened.

Incorporate chopped tomatoes and turmeric powder; mix well.

Cook until tomatoes break down and mixture thickens, about 8-10 minutes.

Season with salt to taste; stir well to combine.

Remove from heat and let cool slightly.

Garnish with chopped coriander leaves before serving.

Cooking Techniques

Spice Level:

Dietary