Green Capsicum Chutney Recipe
Fresh and flavorful Easy Green Capsicum Chutney made with bell peppers, garlic, chili, and lime. This easy Indian chutney works as a dip, spread, or sauce.
Servings: 6 servings
Calories: 69kcal
Ingredients
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers seeds and ribs removed, roughly chopped
- 1 to 2 small green chilis stalks removed
- 1 medium lime juice
- ¼ teaspoon kala namak or salt
- ¼ cup sunflower seeds plus more as desired (optional)
Instructions
- Soak the dates and raisins: Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates.
- Transfer the soaked dates and raisins, green bell pepper, garlic, green chilis, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth.
- Optional for a creamier chutney: Add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
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- Soak the sunflower seeds for a smoother chutney.
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- Storage: Refrigerate in an airtight container for up to 10 days. Or freeze them in an ice cube tray for up to three months.
Nutrition
Calories: 69kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 176mg | Fiber: 2g | Sugar: 7g | Vitamin A: 167IU | Vitamin C: 36mg | Calcium: 17mg | Iron: 1mg
