Bell pepper chutney, also known as capsicum chutney, is a tasty dip or spread. It pairs well with idli, dosa, chapati, and other dishes. This chutney is simple and fast to prepare, using bell peppers, lentils, coconut, and aromatic herbs and spices.

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My friend Ganga shared this Capsicum Chutney Recipe with me through WhatsApp, and it has become a family favorite. It’s a delicious option for using up extra capsicum that you may have on hand.

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.

Thicken the chutney for a delicious rice side dish, similar to thogayal. Omit the tadka step and use it as a spread for sandwiches and wraps. It also makes a tasty dip for pita bread or other types of bread.

Chutneys are typically smooth dips that can accompany a main dish or snack. I have created this particular chutney using green bell peppers, which are readily available, but red bell peppers can also be used.

When I first tasted this chutney, I didn’t realize how amazing it would be. I only tried it for salt, but was blown away by the wide range of flavors and the delicious taste of capsicum. If you have extra capsicum and are searching for ways to use it, this chutney is the ideal solution.

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Capsicum Chutney Ingredients

• I have utilized green bell peppers in this recipe, but you can substitute with red or yellow bell peppers. You can also mix and match different colored bell peppers.

• This dish utilizes lentils, chana dal, red chilies, cumin seeds, coriander leaves, and small onion.

• A simple seasoning called Tadka is created by using oil, mustard seeds, and curry leaves.

• Do not omit tamarind from the chutney as it adds a wonderful balance of flavors.

• Coconut – Coconut adds thickness and creaminess to this chutney.

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Step-by-Step Recipe for Capsicum Chutney

Prepare the capsicum by washing and cutting off the stem and removing the seeds. Cut it into small cubes and set aside. I used two small capsicums for this recipe. Heat a kadai and add 1 teaspoon of oil, followed by 1 teaspoon of cumin seeds.

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Combine 2 tablespoons of chana dal and 4 red chilies. If you prefer a milder spice level, use only 2 red chilies.

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Cook until golden brown, then move to a plate and set aside.

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Next, include 1 teaspoon of oil and warm it up. Then, add 6 small onions.

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Include two large bell peppers that have been washed and diced.

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Cook over medium heat for 2-3 minutes, then mix in 2 tablespoons of coconut and 1 tablespoon of coriander leaves.

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Saute quickly.

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Mix in 1 teaspoon of tamarind and the desired amount of salt.

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9. Place on a plate and let it cool down completely.

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Mix the ingredients in a blender with a small amount of water until it reaches a chutney-like texture. Then, pour the mixture into a bowl. Rinse the blender with a little water and add it to the bowl as well.

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In a tadka pan, heat 2 teaspoons of oil and add 3/4 teaspoon of mustard seeds. Let the seeds splutter.

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Add a few curry leaves and allow them to splutter.

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Add seasoning to the chutney.

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Mix thoroughly and the capsicum chutney will be prepared!

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The Capsicum Chutney is now prepared!

Expert Tips

• This chutney has a moderate level of spiciness, and if desired, you have the option to decrease the amount of chilies used.

• I utilized two large bell peppers that were washed and diced, which yields approximately two cups.

• While seasoning, you have the option to include a dash of hing.

• Choose ripe and plump bell peppers for this relish.

• Avoid cooking further once coconut has been included.

• You have the option to include a small amount of turmeric powder.

Serving & Storing Suggestion

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

The Capsicum Chutney can be stored at room temperature for 6-8 hours or in the refrigerator for up to 2 days.

FAQS

Can I use either red or yellow capsicum? Will it alter the flavor?

You have the option to use red or yellow bell peppers. You can also combine green bell peppers with red or yellow ones. The flavor may differ slightly when using red and yellow bell peppers.

Is it possible for me to avoid using coconut?

Skipping coconut is an option, but it will result in a less creamy chutney. It is recommended to add it. However, if you choose to skip coconut, you can add 2 tablespoons of soaked almonds while grinding.

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If you have any further inquiries regarding this recipe for Capsicum Chutney, please contact me at [email protected] You can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you attempted making this Capsicum Chutney? Please share your thoughts on it and mention us on Instagram @sharmispassions with the hashtag #sharmispassions.

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