Capsicum tomato chutney | How to make Capsicum tomato chutney

By Aparna Parinam  |  6th Jan 2017  |  
4.5 from 2 reviews Rate It!
  • Capsicum tomato chutney , How to make Capsicum tomato chutney
Capsicum tomato chutney by Aparna Parinam
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About Capsicum tomato chutney Recipe

My love for ‘ground relishes’ continues…I am always eager to make various chutneys which accompany my breakfast, lunch and dinner. This tangy capsicum pachadi (chutney in English) will surely leave your taste buds satiated!

Capsicum tomato chutney is a delicious dish which is liked by people of all age groups. Capsicum tomato chutney by Aparna Parinam has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Capsicum tomato chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Capsicum tomato chutney takes 10 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Capsicum tomato chutney is a good option for you. The flavour of Capsicum tomato chutney is tempting and you will enjoy each bite of this. Try this Capsicum tomato chutney on weekends and impress your family and friends. You can comment and rate the Capsicum tomato chutney recipe on the page below.

Capsicum tomato chutney

Ingredients to make Capsicum tomato chutney

  • 1 medium sized Green capsicum
  • 1 medium sized tomato
  • 1 tablespoon Urad dal (black gram dal)
  • 1 tablespoon chana dal (Bengal gram dal)
  • 1 red chilli
  • 1 - 2 green chillies
  • 1 Pinch asafoetida
  • For Tempering:
  • 1 teaspoon mustard seeds
  • 2 teaspoon Urad dal (black gram dal)
  • A sprig of coriander leaves (for garnish)
  • salt as per taste

How to make Capsicum tomato chutney

  1. Heat oil in a wok. Roast urad dal and chana dal till it turns golden in color. Add chopped pieces of chillies, fry for a minute. Pound this mix in a blender. Let it cool.
  2. Chop capsicum and tomato into medium sized pieces. Heat a wok, add the chopped vegetables. Fry for a minutes and let it cook for a few minutes until the tomato turns soft. Do not overcook it as the chutney may turn out to be very runny.
  3. Add the cooked vegetables mix, to the dal powder and blend well. Add salt.
  4. Ensure that you grind the chutney in a large sized blender to avoid spilling.
  5. For seasoning, heat oil in a small wok, add urad dal to it, fry for 1-2 minutes. Add mustard seeds and let these splutter. Add asafetida to it. Put off the heat. Add this to the chutney. Garnish with chopped coriander leaves.

My Tip:

Do not add water as the tomato oozes out a lot of fluid. This renders the chutney a bit watery.

Reviews for Capsicum tomato chutney (2)

Bela Rawal2 years ago

No need to add salt?

aliza singh2 years ago

can i use coloured peppers??

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