Capsicum chutney recipe – Indian bell pepper chutney for breakfasts & snacks. Chutneys are a basic condiment from Indian cuisine and are mostly served with every meal. Capsicum chutney is a great healthy condiment to serve with idli, dosa, paratha, pongal & also with snacks. I prefer to make chutney with vegetables or leafy greens to accompany our south Indian breakfast & even snacks. That’s one of the easiest ways to include vegetables in our breakfast.
I make capsicum chutney in different ways. Here in this post I have shared 2 recipes.
Capsicums or bell peppers are rich in vitamin A, C and many other minerals. Apart from adding them to stir fry dishes & fried rice, I also make make many recipes where capsicum is the main ingredient like this capsicum chutney.
Tips to make capsicum chutney
- To add some texture to the bell pepper chutney, you can add some chana dal and urad dal. If you do not have lentils then just replace with roasted peanuts or even fried gram.
- If you do not eat garlic, then replace it with ginger.
- You can swap in red chilies for green chilies. I prefer to use red chilies for red capcium and green chlies for green capsicum as it helps to enhance the color. But you can use any.
- Feel free to add a tomato. You can also just squeeze in a lemon for the tang.
- Greens like mint (pudina) or coriander leaves can also be used to add flavor.
- To make it low fat, just skip the tempering.
You can also make this capsicum chutney like a pachadi or thogayal to serve with plain rice and ghee. Do not add water and just blend all the ingredients together.
Capsicum chutney recipe
Capsicum chutney recipe | Bell pepper chutney
Ingredients (1 cup = 240ml )
- ½ cup capsicum or bell pepper chopped
- ½ cup onions cubed (optional)
- 2 to 3 red chilies
- ¾ tbsp chana dal (or 1 tbsp peanuts)
- ¾ tbsp urad dal (skip if you don’t have)
- ½ tsp cumin
- 1 garlic clove
- salt as needed
- 1 tsp lemon juice or 1 small tomato
- 1 sprig curry leaves
- 1 pinch hing
- 1 red chili broken piece
- 1 pinch mustard
- 3 tbsp coconut Fresh
- 3 tbsp Roasted gram / putnalu pappu or chana dal / senaga pappu
- 1 cup capsicum chopped
- ½ inch ginger or 1 garlic clove
- ½ tsp cumin / jeera
- 4 to 6 drops lemon juice (or tamarind paste)
- Salt to taste
- 3 to 4 Green chilies or red chilies
How to make the recipe
- Dry roast urad dal, chana dal and red chili until golden. Add cumin and toss. Set these aside to cool.
- Add oil to the pan and saute onions, garlic and capsicum until the raw smell of capsicums goes away completely.
- If the capsicum is not sauteed well, the flavor of the chutney will not be good. If using tomatoes, you can add it now and cook till the tomatoes turn mushy. Cool these as well.
- Powder the dals first and then add capsicum, onions, tomatoes or lemon juice.
- Blend until smooth. If needed add 2 tbsps of water. Taste and adjust salt and sour tastes.
- Heat oil in a pan, add mustard when it splutters add red chili, curry leaves and hing.
- Pour this to the capsicum chutney.
- Rinse and chop capsicum to cubes, slit green chilies
- Fry chana dal to golden set this aside to cool, skip this step if using fried gram.
- Fry chilies, if using green chilies, you can use raw.
- Fry capsicums in the same pan till slightly soft, do not overcook or over fry. Once you begin to smell the capsicums well, switch off. Add cumin to the hot capsicum. Cool this completely.
- Add all the ingredients, add water little by little as needed and grind to a smooth chutney
- If desired it can be tempered with mustard, cumin, hing, red chilies and curry leaves.
- Serve capsicum chutney as desired.
How to make capsicum chutney
This was made another time when I used green capsicum.
1. Dry roast dals and red chilis. When the dals turn golden, then add cumin. Toss it for a minute.
2. Cool and add them to a blender jar.
3. Add oil to the pan and saute onions, capsicum and garlic. Saute till the raw smell of the capsicums goes away completely. If using tomatoes, you can add them now and saute till they turn mushy.
4. Powder the dals first, then add the cooled capsicums and onions. Add tamarind or lemon juice and salt.
5. Make smooth chutney. Adjust salt as needed.
6. Heat oil in a pan and allow mustard to splutter. Add red chilli and curry leaves. Switch off, add hing and pour it over the capsicum chutney.