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

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You can also find more Pickles, Jams and Chutneys recipes like Sweet Mango Chutney, Leek And Pinenuts Pickle, Ghassi, Roasted Almonds And Beetroot Jam.

Chatak Chutney

Chatak Chutney Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.