Chatak Chutney An instant relish of tomatoes, capsicum and apple – delightfully different. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Feb 2016 in Recipes Course New Update Main Ingredients Green capsicum, Red capsicums Cuisine Fusion Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Chatak Chutney 1 small Green capsicum deseeded & chopped 1 small Red capsicums deseeded & chopped 1 medium Apple peeled and chopped 4-5 large Tomatoes chopped 2 teaspoon Oil 2 inch stick Cinnamon 5 Cloves 2 Green cardamoms 1 medium Onion chopped 2-3 cloves Garlic chopped 3/4 cup Sugar to taste Rock salt (sendha namak) 1/2 tablespoon Red chilli powder 1 teaspoon Roasted cumin powder 1/4 cup Vinegar Method Heat oil in a kadai, add cinnamon, cloves and green cardamoms and fry for thirty seconds. Add onion and garlic and sauté for a minute. Add capsicum and red bell pepper and sauté for a minute. Add apple and continue to cook for another half a minute. Add tomatoes, sugar and rock salt and cook on medium heat till sugar melts. Add red chilli powder and continue to cook on low heat for another two minutes. Add one-fourth cup of water, stir and simmer on low heat for eight to ten minutes or till mixture thickens. Remove from heat. When completely cooled, add roasted cumin powder and vinegar. Mix well, pour into a sterilized airtight jar and store in the refrigerator. It keeps well for two to three days. Nutrition Info Calories 920 Carbohydrates 193.1 Protein 8.4 Fat 12.6 Other Fiber 19.3gm #Green capsicum #Oil #Red capsicums #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article