Wednesday, February 11, 2015

Capsicum Chutney Recipe (Bellpepper Chutney)

Capsicum Chutney Recipe
This Capsicum Chutney Recipe was given to me by my friend Ganga, she watsapped me the recipe last month and only now I got to try this recipe.Okay I admit the new kutty bucket that Padmaja and me bought, urged me to try a chutney and click using it :) It is always nice to a have a blogger friend nearby and going prop shopping with bloggers of the same wavelength is absolute fun.We forget ourselves amidst the color color bowls,plates,napkins etc....We had a great time shopping together and we even promised to do it in the near future too.....Hope people at home don't chuck  us out seeing the baggage of props we bring in home each time we go shopping together haha :)

Now coming to this capsicum chutney.....I underestimated this chutney when I made it...just before clicking thought to taste it to adjust salt, it was a bit spicy for my tastebuds but the taste was soo good.We had it with idlis for breakfast and had little leftover which I had it with chapathi for dinner.

Ganga, Thank you so much for the recipe! Now this is going to be my keeper for capsicum chutney.
Capsicum Chutney Recipe

Capsicum Chutney Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Capsicum - 1 (mine was a small one - 3/4 cup cubed)
Dry Red Chillies - 2
Chana Dal - 2 tbsp
Jeera 1 tsp
Tamarind - 1 tsp
Coconut - 2.5 tbsp
Coriander leaves - a tiny bunch
Oil - 1/2 tsp
Salt - to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry Leaves - a small sprig


  1. Clean capsicum, remove the stem and the inner seeds part. I used a small capsicum that I had.Chop into cubes and set aside.Heat oil in a kadai - add jeera let it splutter then add channa dal and red chillies.
    How to make Capsicum Chutney - Step1
  2. Fry till dal turns golden , then add capsicum and saute till it shrinks in volume, this may take just 3mins.
    How to make Capsicum Chutney - Step2
  3. Then add coconut,tamarind ,coriander leaves and switch off.Transfer the ingredients to a mixer jar,cool down and then grind it to a paste along with little water and required salt.
    How to make Capsicum Chutney - Step3
  4. Now heat oil, add mustard seeds and curry leaves, let it splutter.Pour this tempering to the chutney mix well.
    How to make Capsicum Chutney - Step4
Serve with hot idlis / crispy dosas.Capsicum Chutney Recipe

My Notes:

  • For me it was a s bit spicy so may be next time I will add just 1 red chilli.As mu capsicum was small the chutney was a bit spicy.If you take a medium sized capsicum then this 2 red chillies will be ok I guess.
  • This chutney keeps well for 2 days when refrigerated.
  • Select fresh juicy capsicum  for this chutney.
  • No need to saute after coconut is added just switch off and give a saute.
Capsicum Chutney Recipe

Written by: SHARMILEE J


  1. Sharmi... Ll try it today with a long-time-lying-in-fridge capsicum.... N the bucket looks so cute... Wher did u get it ???

  2. nice and interesting side dish... should try it sometime... the bucket is so beautiful!!!

  3. Different recipe....looks yummy too. Definitely will try.
    Am a big fan of your recipes..
    Bucket is superb :)

  4. Where did you buy this bucket? I want that.
    Is it available In Cbe?

    1. I bought it in Rs Puram in a small shop near Vasan Dental....

  5. tried today with leftover capsicum...came out very well. .everyone njoyed. thanks

  6. Thanks for the chutney recipe the taste is new and nice

  7. Shall I combine two or three coloured capsicum.will it go well?


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