capsicum chutney recipe, how to make capsicum chutney

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capsicum chutney recipe

capsicum chutney - healthy chutney made with red capsicum or red bell peppers.

5 from 3 votes
total time:
15minutes

capsicum chutney recipe with step by step photos – nutritious chutney recipe made with red capsicum or red bell peppers. you can make this chutney with green or yellow capsicum also but the taste will be different.

capsicum chutney recipe

when i make south indian breakfast or snacks like medu vada, rava uttapam, punugulu, mysore bonda, 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.

if you are looking for more capsicum recipes then do check:

capsicum chutney recipe
5 from 3 votes
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capsicum chutney recipe

capsicum chutney - healthy chutney made with red capsicum or red bell peppers.
course side dish
cuisine south indian
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 6
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for capsicum chutney

  • 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 (rai)
  • 1 dry red chili (sookhi lal mirch)
  • 1 pinch asafoetida (hing)
  • 6 to 7 curry leaves (kadi patta)
  • 175 grams red bell pepper OR 1.5 cups chopped red capsicum (shimla mirch)
  • ¼ cup desiccated coconut
  • ½ teaspoon tamarind (imli)
  • cup water or add as required
  • salt as required

for tempering capsicum chutney

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

how to make capsicum chutney recipe

sautéing and making capsicum chutney

  1. 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.

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

  3. then add 1 tablespoon sesame seeds.

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

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

  6. mix very well.

  7. next add 1.5 cups chopped red capsicum (shimla mirch). mix well.

  8. add salt. mix again and saute capsicum on a low flame.

  9. saute capsicum till they soften for about 6 to 7 minutes on a low flame.

  10. 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.

  11. mix very well and switch off the flame.

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

  13. grind till smooth.

  14. 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. 

  15. 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

  1. heat 2 teaspoons sesame oil in the same pan and add ½ teaspoon mustard seeds.

  2. once the mustard seeds crackle, add 4 to 5 curry leaves. mix and stir.

  3. pour all of the tempering in the capsicum chutney. mix well.

  4. 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.

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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

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

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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4 comments/reviews

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

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

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

    • preethi, i plan to add akki roti recipe soon. not yet shared the recipe.

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