Capsicum and Flax Seeds Chutney | Two Different Kinds of Chutney | Capsicum Tomato Chutney | Varun - video Dailymotion

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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)

Transcript

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]

Capsicum and Flax Seeds Chutney | Two Different Kinds of Chutney | Capsicum Tomato Chutney | Varun

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