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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Capsicum Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions