Capsicum Chutney | Bell Pepper Chutney

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.

This Capsicum Chutney Recipe was passed to me by my friend Ganga, she watsapped me the recipe and since then this recipe has been my keeper as it is my family favorite too. This is one of the flavorful chutney recipes that you can try when have more capsicum and don’t know what to do with it.

Jump to:

• About Capsicum Chutney
• Video
• Capsicum Chutney Ingredients
• Capsicum Chutney Recipe Step by Step
• Expert Tips
• Serving & Storing Suggestion
• FAQS
• 📖 Recipe Card

About Capsicum Chutney

Capsicum chutney is a flavorful condiment made from bell peppers (capsicum). It is one of the popular side dish in Indian cuisine as it is a great accompaniment for various Indian dishes like dosa, idli, chapati, or rice.

Make the chutney more thick and it can be a great side dish for rice like thogayal. Skip the tadka part and use it as a spread for sandwiches and wraps. You can also serve it as a dip for pita bread or any such breads.

Traditionally chutneys are creamy dips that can be served with main course or snacks. I have made this chutney using green bell peppers or capsicum as it is the most commonly found variety here however you can use red bell peppers too.

I underestimated this chutney when I tried it first time. Just tasted to check for salt and was awed by the burst of flavors and the taste of capsicum. Have more capsicum and looking for ways to use it up then this chutney is perfect for you.

More Side dishes

Video

Capsicum Chutney Ingredients

• Capsicum – I have used green capsicum or bell peppers here but you can replace it with red or yellow capsicum too. You can even use a combination of bell peppers.
• Lentils & Spices – Chana dal, red chilies, cumin seeds, coriander leaves and small onion are used here.
• Tadka – A basic tempering is made using oil, mustard seeds and curry leaves.
• Tamarind – This adds a great balance to the chutney so do not skip this.
• Coconut – Coconut adds thickness and creaminess to this chutney.

Capsicum Chutney Recipe Step by Step

1.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.

2.Add 2 tablespoon chana dal and 4 red chilies. If you want it less spicy then reduce red chilies to 2.

3.Fry until golden brown transfer to a plate and set it aside.

4.Add 1 teaspoon oil and heat it – Add 6 small onion.

5.Add 2 big capsicum cleaned and chopped.

6.Saute for 2-3 minutes then add 2 tablespoon coconut and 1 tablespoon coriander leaves.

7.Give a quick saute.

8.Add 1 teaspoon tamarind and required salt.

9.Transfer to a plate and set aside to cool completely.

10.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.

11.To a tadka pan – heat 2 teaspoon oil add 3/4 teaspoon mustard seeds let it splutter.

12.Add few curry leaves let it splutter.

13.Add tadka to the chutney.

14.Mix it well and capsicum chutney is ready!

Capsicum Chutney is ready!

Expert Tips

• 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.

Serving & Storing Suggestion

Capsicum chutney is a great side dish for Idli, Dosa, Uthappam, Pongal, Kichadi, Upma,  Chapati etc.

Capsicum Chutney keeps well in room temperature for 6-8 hours in room temperature and in fridge for 2 days.

FAQS

1.Can I use red or yellow capsicum? Will it change the taste?

Yes you can use red or yellow capsicum too. You can even use a combination of green with red or yellow capsicum. With red and yellow capsicum the taste might slightly vary.

2.Can I skip coconut?

You can skip coconut however the chutney will not be creamy so I recommend adding it. If you are skipping coconut then add 2 tablespoon almonds while grinding(soaked).

If you have any more questions about this Capsicum Chutney Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Capsicum Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card