capsicum chutney is a healthy chutney made with red capsicum or red bell peppers.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 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
- ⅓ 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
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.
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.