How to make Chatak Chutney -
An instant relish of tomatoes, capsicum and apple – delightfully different.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Green capsicum (हरी शिमला मिर्च ), Red capsicums (लाल शिमला मिर्च)
Cuisine : Fusion
Course : Pickles, Jams and Chutneys
For more recipes related to Chatak Chutney checkout Capsicum and Pudina Chutney. You can also find more Pickles, Jams and Chutneys recipes like Coconut Thuvayal Mutton Pickle Tamarind Chutney Mushroom Pickle
Chatak Chutney Recipe Card
Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chatak Chutney Recipe
Green capsicum deseeded & chopped 1 small
Red capsicums deseeded & chopped 1 small
Apple peeled and chopped 1 medium
Tomatoes chopped 4-5 large
Oil 2 teaspoon
Cinnamon 2 inch stick
Cloves 5
Green cardamoms 2
Onion chopped 1 medium
Garlic chopped 2-3 cloves
Sugar 3/4 cup
Rock salt (sendha namak) to taste
Red chilli powder 1/2 tablespoon
Roasted cumin powder 1 teaspoon
Vinegar 1/4 cup
Method
Step 1
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.
Step 2
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.
Step 3
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 Kcal
Carbohydrates : 193.1 gm
Protein : 8.4 gm
Fat : 12.6 gm
Other : 19.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
