Chili Coriander and Capsicum Rusk Chutney Recipe
Cuisine: Indian
Course: Side Dish
Diet: Diabetic Friendly
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 2 cups |
| Green Bell Pepper (Capsicum) | 1 |
| Rusk (or bread crumbs) | 1 |
| Garlic | 4 cloves |
| Green Chillies | 2 |
| Raw Peanuts (Moongphali) | 2 tablespoons |
| Sugar | 1 tablespoon |
| Lemon juice | 2 teaspoons |
| Salt | to taste |
Instructions
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Prepare the Coriander: Start by thoroughly cleaning and washing the coriander leaves. Once clean, pat them dry and set aside.
-
-
Roast the Peanuts: In a skillet, dry roast the peanuts until they are crisp and golden. After roasting, crush them roughly between your palms and remove any skins if necessary.
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Blend the Ingredients: In a mixer grinder, combine all the prepared ingredients—coriander leaves, green bell pepper, rusk (or breadcrumbs), garlic, green chillies, roasted peanuts, sugar, lemon juice, and salt. Blend everything into a smooth paste.
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Taste and Adjust: Check the chutney for salt and spice levels, adjusting as necessary to suit your taste preferences.
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Serve: Transfer the chutney to a serving bowl. This Chili Coriander and Capsicum Rusk Chutney keeps well for up to a week when refrigerated.
Serving Suggestion: Enjoy this delightful chutney as a flavorful spread over Sabudana Vada or alongside any tea-time snacks for a burst of flavor.
This Chili Coriander and Capsicum Rusk Chutney combines the vibrant flavors of fresh coriander and bell pepper, creating an ultimate condiment that elevates your dishes effortlessly.
