Learn how to make Capsicum and Flax Seeds Chutney at home with our Chef Varun
A traditional South Indian meal - whether breakfast, lunch or dinner - is not complete without chutney. Even tea time snacks known as tiffin taste more delicious when accompanied by a chutney. Apart from the traditional coconut chutney my family loves to relish chutneys prepared using a variety of vegetables. Capsicum and flax seeds chutney is a healthy variation and it tastes good with steaming hot rice. It can be relished with all tiffin items. It serves as a good bread spread as well.
Ingredients:
2 Onions (chopped)
1 Tomato (chopped)
1 Green Capsicum (chopped)
3 tbsp Oil
1 tsp Split Black Gram
1 tsp Cumin Seeds
2 tsp Flax Seeds
3 Dried Red Chillies
1 tsp Garlic (chopped)
Salt (as per taste)
½ tsp Garam Masala Powder
Water (as required)
Flax Seeds (toasted)
A traditional South Indian meal - whether breakfast, lunch or dinner - is not complete without chutney. Even tea time snacks known as tiffin taste more delicious when accompanied by a chutney. Apart from the traditional coconut chutney my family loves to relish chutneys prepared using a variety of vegetables. Capsicum and flax seeds chutney is a healthy variation and it tastes good with steaming hot rice. It can be relished with all tiffin items. It serves as a good bread spread as well.
Ingredients:
2 Onions (chopped)
1 Tomato (chopped)
1 Green Capsicum (chopped)
3 tbsp Oil
1 tsp Split Black Gram
1 tsp Cumin Seeds
2 tsp Flax Seeds
3 Dried Red Chillies
1 tsp Garlic (chopped)
Salt (as per taste)
½ tsp Garam Masala Powder
Water (as required)
Flax Seeds (toasted)
Category
🛠️
LifestyleTranscript
00:00 Well, generally when you're bored of cooking or eating,
00:02 Chutneys always come to the rescue.
00:04 Today, I'm showing you one of those chutneys that I generally make
00:08 when I'm bored in the kitchen.
00:10 Well, very less, but yes, there are times when I also get bored.
00:14 Today, I'm showing you a very different kind of a chutney,
00:16 made with Capsicum and Flaxseed.
00:18 Lots of other ingredients, but primarily Capsicum and Flaxseed chutney.
00:23 Let's begin.
00:24 Let's begin with roughly cutting a Red Onion.
00:28 Well, in this case, I'm using 2 medium Onions.
00:31 But nevertheless, you can use 1 large Onion.
00:33 Moving on, the Tomatoes.
00:37 And along with this, Green Capsicum.
00:44 Remove the cap and the seeds of course.
00:50 Remove the cap and the seeds of course.
00:52 You'd be wondering, if it's a chutney,
01:01 why am I really chopping things nice and fine?
01:03 Because I'm actually showing you 2 different kinds of chutneys,
01:06 using the same ingredients.
01:07 Of course, it uses all that's there in front of you.
01:11 But one would be chunky, and one would be literally like a pasty chutney.
01:15 Let's head straight to the cooking vessel now.
01:18 Let's turn the flame on, and add in Oil.
01:21 In this case, some more.
01:23 When this Oil just kind of begins to turn hot,
01:26 let's add in Urad Dal, Cumin Seeds, Lentil Seeds,
01:30 Dried Red Chillies.
01:32 Let's saute all of this on medium flame,
01:35 till of course, this begins to crackle,
01:37 and the Urad Dal turns a shade golden brown.
01:40 The Chillies have become wonderfully aromatic,
01:43 and have also released a little bit of their colour in the Oil.
01:46 Time to add in chopped Garlic.
01:48 We fry this till this turns golden brown in colour.
01:51 Let's add in the roughly cut Onions.
01:56 And along with this, the Capsicum as well.
01:58 Let's saute this on high flame, with some Salt,
02:02 Garam Masala,
02:04 chopped Tomatoes.
02:06 With this, our chunky chutney is done and ready.
02:14 Let's remove, before of course we grind the rest into a paste.
02:19 And now, let's move on to the paste.
02:21 Once this chunky chutney comes down to room temperature,
02:25 let's grind this into a fine paste.
02:27 Couple of tablespoons of Water.
02:30 With this, our ground chutney is also done and ready.
02:35 And finally, some toasted Flax Seeds.
02:38 And with this, your Capsicum Flaxseed Chutney is done and ready.
02:42 Now the question would be, what do we eat this with?
02:45 Varan Bhat, Dal Rice, maybe Chapati, maybe Phulka,
02:49 Puris, Lachha Parathas,
02:50 or just steamed rice with lots of Desi Ghee.
02:53 Try this and let me know how you like this.
02:55 This is me the Bombay Chef, Varun Inamdar, signing off.
02:58 Bye for now.
02:59 [Music]