How long does it take to make Chili Coriander and Capsicum Rusk Chutney Recipe?

The total time to make Chili Coriander and Capsicum Rusk Chutney Recipe is 30 minutes. Preparation takes 10 minutes and cooking takes 20 minutes.

How many servings does this Chili Coriander and Capsicum Rusk Chutney Recipe recipe make?

This recipe makes 4 servings of Chili Coriander and Capsicum Rusk Chutney Recipe.

What type of cuisine is Chili Coriander and Capsicum Rusk Chutney Recipe?

Chili Coriander and Capsicum Rusk Chutney Recipe is a Indian dish from the Indian Chutney Recipes category.

Chili Coriander and Capsicum Rusk Chutney Recipe

Name: Chili Coriander and Capsicum Rusk Chutney Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

Madhuri Aggarwal

January 10, 2017

1241 Ratings

Chili Coriander and Capsicum Rusk Chutney Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Indian

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-

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-

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

Instructions for Chili Coriander and Capsicum Rusk Chutney Recipe

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

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)

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.

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

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

Recipe Tags

Spread Recipes

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