Capsicum Chutney | Bell Pepper Chutney

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Capsicum chutney is a nutritious and tasty chutney variety made with red capsicum (bell peppers), desiccated coconut, lentils herbs and spices. A no onion no garlic and 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 and the combo tasted very good. Even with idli or dosa this 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 (split and husked black gram) and 1 teaspoon chana dal (split and husked bengal gram).

lentils in oil in a pan

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

saute lentils in oil in a pan

3. Then add 1 tablespoon sesame seeds.

sesame seeds added to mixture

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

saute sesame seeds in the pan

5. Then add 1 dry red chili, 6 to 7 curry leaves and 1 pinch of asafoetida (hing). If you want to make it spicy then increase the number of red chilies. This recipe gives you a chutney that is not spicy and the taste is slightly on the sweeter side.

adding dry red chilli, curry leaves and asafoetida to pan

6. Mix very well.

mix chutney mixture in the pan

Sauteing capsicum

7. Next add 1.5 cups chopped red capsicum (bell pepper). You can even use green or yellow bell pepper. The taste and color of chutney will change according to the kind of bell pepper used.

added red capsicum in pan

8. Mix well.

mix chutney mixture in the pan

9. Then add salt as required.

added salt to capsicum chutney mixture

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

saute red capsicum in the pan

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

saute capsicum in the pan

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.

desiccated coconut and tamarind added to chutney mixture

13. Mix very well and switch off the flame.

mix capsicum chutney mixture in the pan

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.

capsicum chutney mixture in a grinder jar

15. Grind till smooth.

grinded capsicum chutney in the jar

16. Remove the chutney in a bowl. Scrape 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 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 chutney will become thin.

capsicum chutney removed in a bowl

Tempering capsicum chutney

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

mustard seeds in oil in a bowl

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

adding curry leaves to mustard seeds in the pan

19. Pour all of the temperings in the chutney. Mix well.

adding tempering to capsicum chutney in the bowl

20. Serve capsicum chutney with South Indian snacks like Idli, Dosa, Adai, Medu Vada, Uttapam, Punugulu etc. You can also serve it with akki roti or as a side with steamed rice.

Leftover chutney can be refrigerated and it stays good for 4 to 5 days. Best to have it fresh.

red capsicum chutney served with akki roti in a bowl

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capsicum chutney recipe

Capsicum Chutney

5 from 6 votes
Capsicum chutney is a healthy chutney made with red capsicum (bell peppers), desiccated coconut, lentils herbs and spices.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish
Diet: Vegetarian

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 (split and husked black gram) and 1 teaspoon chana dal (split and husked bengal gram).
  • On a low flame stirring often saute both the lentils, 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. This is not a spicy chutney and the taste is on sweeter side. However if you want to make it spicy you then you can increase the number of red chillies now.

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 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 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 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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6 Comments

  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.

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

  2. 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.

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

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