Recipe for Capsicum Chutney

In India, chutneys are made in many different ways and with different ingredients. There are many chutney recipes in my blog, which you can try. Check out my recipes for Coconut Chutney, Mint Chutney, Tomato Peanut Chutney and Onion-Tomato-Capsicum Chutney.

Today, the recipe that I am sharing is Red Capsicum Chutney. As the name says, it is made with red capsicums. In addition, I have used Kashmiri red chillies, which have less heat but render a rich red colour. Because of the combination of Kashmiri Chilies and red capsicums, the chutney has a bright red colour which looks absolutely stunning. I have also added tamarind to this chutney, which gives it its characteristic tangy taste and makes it a perfect accompaniment for idli, dosas, adai and many other south Indian delicacies.

So, let us start with the recipe.

Ingredients needed for Capsicum Chutney:

Ingredients needed to make Capsicum Chutney

• 3 Big Red Capsicums
• 1 tsp Chana Dal ( Split Chickpea Lentils)
• 1 tsp Urad Dal ( Black Gram without skin)
• 3-4 Dry Kashmiri Red Chilies
• 1 Clove Garlic
• 1 Small Onion; Chopped
• 1 tsp Salt
• 2 tbsp Grated Coconut
• 1 tsp Tamarind Pulp

Tempering Ingredients:

• 1 tsp Oil
• ¼ tsp Asafoetida
• ½ tsp Urad Dal ( Black gram without skin)
• ½ tsp Mustard Seeds
• 5-6 Curry Leaves
• 1 Dry Red Chilli

Method to make Capsicum Chutney

• Heat Oil in a pan. Add Urad Dal, Chana Dal and dry red chillies Fry on medium heat till the lentils turn golden brown.
  
  
  
• Add garlic and onion and fry till onions turn translucent.
  
  
  
• Add chopped capsicums.
  
  
  
• Add salt. Mix and cover with a lid. On low to medium heat, cook the capsicum completely.
  
  
  
• Once cooked. Remove from heat and let the mixture cool.
  
  
  
• In a mixie jar, add grated coconut.
  
  
  
• Extract the juice from the tamarind pulp ( you can do that easily by leaving the pulp in warm water for 5-10 minutes and squeezing the juice out of it once it becomes soft). Transfer this juice to the mixie jar.
  
  
  
• Now add the cooled capsicum mixture.
  
  
  
• Grind to a fine paste.
  
  
  
• Transfer to the serving bowl.
  
  
  
• Now prepare the tempering by heating oil in a pan. Add urad dal, asafoetida, curry leaves, mustard seeds and dry red chilli.
  
  
  
• When the mustard seeds crackle, add this tempering mix to the prepared chutney. Capsicum Chutney is ready.
  
  

Recently, I made Adai, which is a lentil pancake and served it with this chutney. Check out the recipe for Adai here.

Do try this recipe and share your experience with me. Subscribe to my newsletter to get my posts directly in your mailbox.

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Here is the recipe in printable format: