capsicum chutney

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Capsicum chutney recipe with step by step photos – nutritious chutney recipe made with red capsicum or red bell peppers. A vegan recipe.

capsicum chutney recipe

You can make this chutney with green or yellow capsicum also but the taste will be different.

When I make South Indian breakfast or snacks like medu vada, rava uttapam, punugulu, cabbage vada, oats dosa etc then to go along with them i try to prepare chutneys with various veggies. So whenever I prepare a veggie based chutney, if possible I do take pics so that I can share the recipe with you guys.

So far I have added a few healthy Veggie chutneys like:

This capsicum chutney tastes very good and if you like capsicum, you will like this chutney recipe too. I served it with akki roti, but even with idli or dosa the chutney tastes good.

You can even have it with plain steamed rice. You can also serve it with South Indian snacks like uttapam, idli fry, ulundu vada, rava dosa and rava idli.

How to make capsicum chutney

1. Heat a pan and keep the flame to a low. Add 1 tablespoon oil. When the oil becomes hot, add 1 teaspoon urad dal  and 1 teaspoon chana dal.

making red capsicum chutney recipe

2. On a low flame stirring often saute both the dals, till they turn golden. Make sure not to burn them.

making red capsicum chutney recipe

3. Then add 1 tablespoon sesame seeds.

making red capsicum chutney recipe

4. Mix and saute till the sesame seeds start crackling.

making capsicum chutney recipe

5. Then add 1 dry red chili, 6 to 7 curry leaves and 1 pinch of asafoetida (hing).

making capsicum chutney recipe

6. Mix very well.

making capsicum chutney recipe

Sauteing capsicum

7. Next add 1.5 cups chopped red capsicum.

red capsicum for preparing capsicum chutney recipe

8. Mix well.

red capsicum for preparing capsicum chutney recipe

9. Add salt.

red capsicum for preparing capsicum chutney recipe

10. Mix again and saute capsicum on a low flame.

red capsicum for preparing capsicum chutney recipe

11. Saute capsicum till they soften for about 6 to 7 minutes on a low flame.

preparing capsicum chutney recipe

12. Then add ¼ cup desiccated coconut and ½ teaspoon tamarind. You can also add fresh coconut instead of desiccated coconut. a bit of sugar or jaggery can also be added. You can also add 1 tablespoon roasted peanuts.

preparing capsicum chutney recipe

13. Mix very well and switch off the flame.

preparing capsicum chutney recipe

Grinding capsicum chutney

14. Let the mixture become warm or cool down at room temperature. then add it in a grinder jar along with ⅓ cup water.

preparing capsicum chutney recipe

15. Grind till smooth.

capsicum chutney recipe

16. Remove the capsicum chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. If you want, you can even add some water and then swirl the jar. This way the capsicum chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the capsicum chutney will become thin.

capsicum chutney recipe

Tempering capsicum chutney

17. Heat 2 teaspoons oil in the same pan and add ½ teaspoon mustard seeds.

capsicum chutney recipe

18. Once the mustard seeds crackle, add 4 to 5 curry leaves. Mix and stir.

capsicum chutney recipe

19. Pour all of the tempering in the capsicum chutney. Mix well.

capsicum chutney recipe

20. serve capsicum chutney with idli, dosa, adai or vada or steamed rice. You can also serve this capsicum chutney with akki roti. Leftover chutney can be refrigerated and it stays good for 4 to 5 days.

red capsicum chutney recipe

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capsicum chutney recipe

Capsicum Chutney

5 from 6 votes
Capsicum chutney is a healthy chutney made with red capsicum or red bell peppers.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish

Servings 6
Units

Ingredients

main ingredients

  • 1 tablespoon sesame oil, (gingelly oil)
  • 1 teaspoon urad dal (split and husked black gram)
  • 1 teaspoon chana dal (split and husked bengal gram)
  • 1 tablespoon sesame seeds
  • 1 dry red chili
  • 1 pinch asafoetida (hing)
  • 6 to 7 curry leaves
  • 175 grams red bell pepper or 1.5 cups chopped red capsicum
  • ¼ cup desiccated coconut
  • ½ teaspoon tamarind
  • cup water or add as required
  • salt as required

for tempering capsicum chutney

  • 2 teaspoons sesame oil (gingelly oil)
  • ½ teaspoon mustard seeds
  • 4 to 5 curry leaves

Instructions

sauteing lentils and sesame seeds

  • Heat a pan and keep the flame to a low. Add 1 tablespoon sesame oil. When the oil becomes hot, add 1 teaspoon urad dal and 1 teaspoon chana dal.
  • On a low flame stirring often saute both the dals, till they turn golden. Make sure not to burn them.
  • Then add 1 tablespoon sesame seeds.
  • Mix and saute till the sesame seeds start crackling.
  • Then add 1 red chili, 6 to 7 curry leaves and 1 pinch of asafoetida (hing). Mix very well.

sautéing capsicum

  • Next add 1.5 cups chopped red capsicum (shimla mirch). mix well.
  • Add salt. mix again and saute capsicum on a low flame.
  • Saute capsicum till they soften for about 6 to 7 minutes on a low flame.
  • Then add ¼ cup desiccated coconut and ½ teaspoon tamarind. You can also add fresh coconut instead of desiccated coconut. a bit of sugar or jaggery can also be added. You can also add 1 tablespoon roasted peanuts.
  • Mix very well and switch off the flame.

grinding capsicum chutney

  • Let the mixture become warm or cool down at room temperature. Then add it in a grinder jar along with ⅓ cup water.
  • Grind till smooth.
  • Remove the capsicum chutney in a bowl. Scrape of the sides and bottom of the grinder jar and add the remaining chutney in the same bowl. 
  • If you want, you can even add some water and then swirl the jar. This way the capsicum chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the capsicum chutney will become thin.

tempering capsicum chutney

  • Heat 2 teaspoons sesame oil in the same pan and add ½ teaspoon mustard seeds.
  • Once the mustard seeds crackle, add 4 to 5 curry leaves. Mix and stir.
  • Pour all of the tempering in the capsicum chutney. Mix well.
  • Serve capsicum chutney with idli, dosa, adai or vada or steamed rice. You can also serve it with akki roti. Leftover chutney can be refrigerated and it stays good for 4 to 5 days.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. Bonjour, hello, namaste,
    Thank you for your site, your recipes. Would it be OK if I pose a question or two? To give some information; I’m retired and live alone in rural southern France. I do all my own cooking and I try to eat healthily. I’m fortunate that I can get all the ingredients locally and fresh that you would associate with typical Provençal style cooking. It’s impossible to get what we might call “typical Asian/Indian” spices. I no longer have a garden so am unable to grow chilies or coriander, for example. My nearest big city is Lyon and that’s a four hour return journey. My budget is limited.
    So my first set of questions is this;
    What spices/herbs can I buy in bulk that I can then keep at home, and what is the best way to store them?
    Is there a reputable company you might recommend where I can buy good quality spices on-line, for a reasonable price?
    Suppose I wanted to stock my cupboards with a 2/3 month supply with things that are difficult to find locally, what products would you recommend I can keep in my cupboards/freezer and get to use?

    My second query is, what about freezing meals? I’m sure you know, Dassana, for single older people (men especially, perhaps?) to actually cook a proper meal requires a bit of motivation/discipline, so when I cook I usually do enough for two meals at least, and freeze the second portion. Yes, anything with crunchy vegetables doesn’t freeze well, they come back soggy! (I only have one tip, if it’s any sort of vegetable soup, liquidize the second portion and add crutons/grilled stale bread or a newly cooked vegetable.)

    My final and kindly meant observation is this. The foodie world rarely seems to acknowledge that there are so many people who live alone. On-line recipes are customarily “4 portions”, and TV chefs (I’d love to see a TV chef doing their own washing-up!) present their creations as if it’s going to be put on the table for several people to eat.

    Kind regards
    Alan

    1. Namaste Alan. Yes of course you can always ask queries or doubts. I have listed my answers below.
      1. Any whole spice used in Indian cooking can be brought in bulk and refrigerated. For a regular usage, unless you are making an Indian spice mix like garam masala powder or sambar powder etc or grinding spices like coriander or cumin seeds, about 250 grams will suffice for the whole year. Since we add a tiny amount of spices in the dishes. I usually buy organic spices from any of the local Indian organic brands. You can search on amazon.in to get an idea of the locally Indian brands.

      2. Most of the Indian food is best served fresh or had the same day. I usually avoid freezing or storing in the refrigerator as according to the Ayurvedic principles, food is best had fresh and when it is made. But I can understand your situation. You can easily freeze lentils based dishes, pureed or mushy dishes like pav bhaji, indian style mashed potatoes, baingan bharta etc. You can even half-cooked roti and freeze them between parchment paper. Then before serving cook the roti completely.

      3. Yes you are right. Most online recipes have more proportions. I guess the TV chefs cook in large quantities probably to feed the crew.

  2. Hi Dassana,

    Had some green capsicum lying for a long time. Since nobody is too fond of capsicum, I was looking for a ‘hatke’ recipe to make it appealing.
    I was so glad to find this. It’s unbelievably delicious both as a side dish and by itself! Now I’m going to get capsicum only to make this again and again.

    1. hi hamsa, this capsicum chutney is definitely a hatke recipe. you have named it so well ????. thanks for this lovely feedback. happy cooking.

  3. Hi Dassana tried making capsicum chutney. It was really good. We liked it .Thank you.
    Can we try this chutney with green capsicum?5 stars

    1. thanks josline for this positive feedback on capsicum chutney recipe. you can make with green capsicum also, but the taste will be different.

  4. Hey dassana , you mentioned akki roti in this recipe , but I could not find akki roti recipe on your website.