Capsicum - Carrot Chutney

Capsicum - Carrot chutney is a side dish and we can have this chutney with dosa . idly, chapati, poori, Akki rotti or even with rice. Carrot-Capsicum chutney is easy to prepare and all age group will surely like this chutney.
Carrot -Capsicum Chutney can be prepared in different ways.  I have tried in 2 ways.
1. Capsicum - Carrot chutney with Urid dal, fresh coconut and Red (byadagi chilly).
2. Capsicum - Carrot Chutney using green chilly, tamarind and coconut. 

Let us see the benefits of eating Carrots in our diet. 
Carrots are loaded with healthy vitamins and minerals. It is full of dietary fiber. They help to reduce cholesterol, improving vision, reducing the signs of premature aging, and ability to increase the skin health. They help to boost the immune system, easy digestion and detoxify the body. They are loaded with minerals and vitamins. They contain beta carotene and fiber. They are rich in Vitamin A, Vitamin C, Vitamin K and Vitamin B8. They contain minerals like folate, potassium, iron, copper and manganese.
No Onions or No Garlic in this "Capsicum - Carrot Chutney " and it can be prepared on festival/feast  or any other special days. You can use it for preparing any kind of sandwiches, goes well with idli, dosa,chapati or any type or roti or rotti. It is very easy  and quick to prepare. Try and enjoy.

1. Capsicum -Carrot Chutney with Urid dal and Red chilly.

Things needed: 

Carrot: 1
Capsicum: 1
Fresh -Coconut: 1 Cup
Red Chilly : 4 to 5
Ingh: a pinch
Methi seeds : 3 to 4
Tamarind Pulp: 1 Table spoon.
Salt: To taste.
Curry leaves: 5 to 6
Oil: 1 Tea spoon

Ready to serve Capsicum - Carrot Chutney

Method:

1. Wash and cut carrots and capsicum in to small pieces.
2. Grate coconut and soak tamarind (small gooseberry size tamarind is enough) in hot water and squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and heat. Put oil and methi seeds. Let it turn brown. Add curry leaves and red chilly. Fry for 10 seconds.
4. Now add cut carrots and capsicum to the pan. Fry along with chilly and curry leaves for 2 minutes. Add Ingh and remove the fried capsicum and carrots from the pan and keep it aside. Let the mixture cool down.

Ready to grind  fried Capsicum- Carrot and coconut mixture.

5 Now add grated fresh coconut, tamarind pulp, fried carrot mixture and salt. Grind this mixture till paste.
6. Put the ground Carrot -Capsicum chutney to a serving bowl and serve with hot rice or chapatis or idly. If you are serving with plain rice put a spoon of ghee on the top of hot rice and then serve with this chutney.

Note :

Use of garlic and onions are optional. Use of more chilly adds to spicy taste. You can add mustard seasoning to the chutney. It adds to the taste. Adding channa dal instead of urid dal is optional. You can add very little jaggery which adds a sweet taste. (I did not add), (optional).

Serves :3
Time : 10 Minutes.

2. Carrot - Capsicum Chutney with Green Chilly.

Things Needed :

Coconut : 1 Cup
Carrot : 1 (Big size)
Capsicum : 1
Green chilly : 3 to 4
Tamarind : A small marble size
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Curry Leaves : 5 to 6
Oil (Coconut) : 1 Teaspoon

Method :

1. Wash and remove seeds from capsicum. Cut into small pieces.
2. Wash and scrape out the outer layer of carrot and grate it. /Cut into small.
3. Keep a pan and add 1/4 teaspoon of methi/fenugrik seeds and roast/fry with a dot of oil.

4. Add capsicum and fry till they turn soft. Add green chilly and fry.
5. Add carrot gratings/pieces and fry for 2 minutes. Add tamarind . (Remove the seed if any).
6. Add coconut and little curry leaves. Put off the fire. Let it cool.

7. Add salt and grind all the fried ingredients and coconut with little water. (Required).
8. Remove from the mixi jar and put it in a serving bowl.
9. Add Mustard seasoning and serve chutney with the main dish you have prepared.

Note :

Use of more oil to fry the vegetable is optional. I did not use. Use of methi seeds is optional. (It helps to reduce the cholesterol in the food. Add of more chilly is optional. Adding curd/lemon extract instead of tamarind is optional.
Time : 10 Minutes
Serves : 3 to 4.