capsicum chutney recipe, how to make capsicum chutney

capsicum chutney - healthy chutney made with red capsicum or red bell peppers.
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5 from 1 vote

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, 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.

capsicum chutney recipe

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Course:side dish
Cuisine:south indian
Servings (change the number to scale):6
5 from 1 vote
capsicum chutney recipe
capsicum chutney - healthy chutney made with red capsicum or red bell peppers.

INGREDIENTS FOR capsicum chutney recipe

(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

sauteing lentils and sesame seeds for capsicum chutney

  • 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 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

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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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6 comments/reviews

  1. 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.

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

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

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