Green capsicum, garlic chutney is a new trial. The combination of garlic with capsicum keep up good health and taste. Garlic is especially very good for managing high cholesterol levels. It is a worderful drug that prevents common cold and flu. It is natural antibiotic and has blood cleansing properties. On the other hand coming to capsicum, it stimulates stomach secretions and improves digestion, good for diabetics, promotes cardiovascular health, by helping lower blood pressure, speeds up the metabolism and helps burn more calories, and has anti-inflammatory properties. Thus a combination of these two to make a chutney for dosa or a spread to bread in morning breakfast will be a good opening.
Capsicum - sliced, 1 cup
Garlic - 4 pieces
chilli - 1-2 for spice
corriander leaves - 1/2 cup chopped
salt to taste
grated coconut or roasted gram - 50 gm
water to make chutney or spread
Grind all the above ingredients to paste and season with mustard seeds, curry leaves and asafoetida.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin