Capsicum Chutney Recipe

Name: Capsicum Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 green bell pepper; 1 inch ginger; 1 tamarind small gooseberry size, /puli; 2 tablespoons coconut /thengai; 4 red chilies /kancha milagai; 3 tablespoons chana dal /kadalai paruppu; 6 coriander leaves strands of; 1/2 teaspoon jeera /jeeragam; 1 tablespoon oil; 1 teaspoon oil; 3 mustard seeds /kadugu; 1/2 teaspoon urad dal /uluntham paruppu

Servings: persons

1 1/2 green bell pepper
1 inch ginger
1 tamarind small gooseberry size, /puli
2 tablespoons coconut /thengai
4 red chilies /kancha milagai
3 tablespoons chana dal /kadalai paruppu
6 coriander leaves strands of
1/2 teaspoon jeera /jeeragam
1 tablespoon oil
1 teaspoon oil
3 mustard seeds /kadugu
1/2 teaspoon urad dal /uluntham paruppu

1
Wash the pepper very well and chop it into big chunks
2
Heat a kadai/pan . When it's hot add tbsp of oil
3
when the oil is hot, add chana dal and jeera
4
After the chana dal changes color, add ginger,red chili, and chopped pepper
5
Saute until the raw smell goes off. It should not be soft
6
Switch off the flame and add coriander leaves and give a quick saute
7
Finally, add tamarind piece and grated or pieces of coconut
8
Cool, these ingredients and grind it to a coarse paste along with required salt
9
Capsicum chutney ready .Enjoy with idli or your favorite breakfast item

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 green bell pepper, 1 inch ginger, 1 tamarind small gooseberry size, /puli, 2 tablespoons coconut /thengai, and more.

Yes, Capsicum Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Capsicum Chutney

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