Ingredients with Measurements:
- 1 cup fresh coriander leaves, washed and chopped
- 1 medium-sized red bell pepper, chopped
- 1 small onion, chopped
- 2-3 garlic cloves, chopped
- 1-2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp salt
- 1 tbsp oil
- 1 tbsp lemon juice
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter for a few seconds.
2. Add chopped onion, garlic, and green chilies. Saute until the onion turns translucent.
3. Add chopped bell pepper and salt. Cook until the bell pepper is tender.
4. Add chopped coriander leaves and cook for a minute.
5. Turn off the heat and let the mixture cool down.
6. Transfer the mixture to a blender or food processor and blend until smooth.
7. Add lemon juice and blend again.
8. Taste and adjust seasoning if needed.
9. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
No specific temperature required.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 45
Fat: 3g
Carbohydrates: 5g
Protein: 1g
Fiber: 2g
Substitutions for ingredients:
- You can use any color bell pepper instead of red.
- If you don't have fresh coriander leaves, you can use dried coriander powder.
- You can use any oil of your choice.
Variations:
- You can add roasted peanuts or sesame seeds for a nutty flavor.
- You can add grated coconut for a creamy texture.
- You can add a pinch of sugar for a sweet and sour taste.
Tips and tricks:
- Make sure to wash the coriander leaves thoroughly to remove any dirt or sand.
- You can adjust the spiciness by adding or reducing the number of green chilies.
- You can store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
You can serve the chutney at room temperature or slightly warm it up in the microwave or on the stovetop.
Presentation ideas:
Serve the chutney in a small bowl or ramekin. You can garnish it with a few coriander leaves or a sprinkle of red chili powder.
Garnishes:
Coriander leaves, red chili powder, roasted peanuts, sesame seeds.
Pairings:
This chutney goes well with Indian snacks like samosas, pakoras, and tikkis. It can also be served as a side dish with rice and curry.
Suggested side dishes:
Rice, curry, naan, roti, paratha.
Troubleshooting advice:
- If the chutney is too thick, you can add a little water or lemon juice to thin it out.
- If the chutney is too watery, you can cook it on low heat for a few more minutes to thicken it.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them. Store the chutney in the refrigerator and consume it within a week.
Food history:
Chutney is a popular condiment in Indian cuisine. It is usually made with a combination of fruits, vegetables, and spices. Coriander and bell pepper chutney is a variation of the traditional green chutney, which is made with coriander leaves, mint leaves, and green chilies.
Flavor profiles:
This chutney has a tangy, spicy, and slightly sweet flavor. The coriander leaves add a fresh and herbaceous taste, while the bell pepper adds a mild sweetness.
Serving suggestions:
Serve this chutney as a dip or spread with your favorite snacks or as a side dish with your meal.
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Region: Indian