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Capsicum Chutney Recipe | Bell Pepper Chutney Recipe

Capsicum Chutney is a flavorful dip or spread made using capsicum also known as bell peppers. Capsicum Chutney is a great accompaniment for idli, dosa, chapathi etc. This chutney is very easy and quick to make and is made using capsicum, lentils, coconut and other flavorful herbs and spices.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 2 big sized capsicum
  • 2 tablespoon chana dal
  • 4 dry red chillies
  • 1 teaspoon cumin seeds
  • 1 teaspoon tamarind
  • 2 tablespoon coconut
  • 1 tablespoon coriander leaves
  • 2 teaspoon oil
  • salt to taste

TO TEMPER:

  • 2 teaspoon oil
  • 3/4 teaspoon mustard seeds
  • a small sprig curry leaves

Instructions

  • Clean capsicum, remove the stem and the inner seeds part chop it into cubes and set it aside. I used 2 small capsicum that I had. First heat a kadai add 1 teaspoon oil - add 1 teaspoon cumin seeds.
  • Add 2 tablespoon chana dal and 4 red chilies. If you want it less spicy then reduce red chilies to 2.
  • Fry until golden brown transfer to a plate and set it aside.
  • Add 1 teaspoon oil and heat it - Add 6 small onion.
  • Add 2 big capsicum cleaned and chopped.
  • Saute for 2-3 minutes then add 2 tablespoon coconut and 1 tablespoon coriander leaves.
  • Give a quick saute.
  • Add 1 teaspoon tamarind and required salt.
  • Transfer to a plate and set aside to cool completely.
  • Transfer this to a mixer add little water and grind it to a chutney consistency - transfer it to a bowl. Rinse the mixer with little water and transfer it to the bowl.
  • To a tadka pan - heat 2 teaspoon oil add 3/4 teaspoon mustard seeds let it splutter.
  • Add few curry leaves let it splutter.
  • Add tadka to the chutney.
  • Mix it well and capsicum chutney is ready!

Notes

  • It is a medium spicy chutney if you want you can reduce chilies.
  • I used 2 big capsicum cleaned and chopped which comes to around 2 cups.
  • You can add a pinch of hing while tempering.
  • Select fresh juicy capsicum for this chutney.
  • Do not saute more after coconut is added.
  • You can add a pinch of turmeric powder.
Nutrition Facts
Capsicum Chutney Recipe | Bell Pepper Chutney Recipe
Amount Per Serving (75 g)
Calories 146 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 10mg0%
Potassium 329mg9%
Carbohydrates 20g7%
Fiber 7g29%
Sugar 7g8%
Protein 4g8%
Vitamin A 2305IU46%
Vitamin C 141mg171%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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