Chili Coriander and Capsicum Rusk Chutney Recipe

Madhuri Aggarwal
Chili Coriander and Capsicum Rusk Chutney Recipe
121 ratings.

The Chili Coriander and Capsicum Rusk Chutney Recipe is a unique mouth watering recipe that is made from fresh coriander leaves, capsicum and break rusk.The tanginess and subtle sweetness from the lemon brings out delicious taste that makes it a perfect accompaniment for many dishes.

Serve the Coriander and Capsicum Rusk Chutney as a spread on top of healthy Sabudana Vada or any tea time evening snack.

If you like chutneys as a spread, you must try some of our favorites like- 

  1. Peanut Chutney Powder
  2. Sweet and Spicy Raw Mango Chutney
  3. Ginger Walnut Chutney
  4. Date and Tamarind Chutney

Cuisine: Indian
Course: Side Dish
Diet: Diabetic Friendly
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 2 cups Coriander (Dhania) Leaves
  • 1 Green Bell Pepper (Capsicum)
  • 1 Rusk , (or bread crumbs)
  • 4 cloves Garlic
  • 2 Green Chillies
  • 2 tablespoon Raw Peanuts (Moongphali)
  • 1 tablespoon Sugar
  • 2 teaspoons Lemon juice
  • Salt , to taste

How to make Chili Coriander and Capsicum Rusk Chutney Recipe

  1. To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it. Dry pat it and keep it aside

  2. Dry roast the peanuts in a skillet till they turn crisp and golden. Crush them roughly between your palms and remove the peel.(if the peanuts had skin)

  3. Add all the ingredients of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into smooth paste. Check the salt and spice and adjust to suit your taste. Once done, transfer the chutney into a serving bowl and serve.

  4. This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated.

  5. Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack.

Madhuri Aggarwal

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Last Modified On Tuesday, 10 January 2017 13:50
     
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