Capsicum chutney | How to make Capsicum chutney

By Shubha Acharya  |  22nd Sep 2017  |  
5 from 3 reviews Rate It!
  • Capsicum chutney, How to make Capsicum chutney
Capsicum chutneyby Shubha Acharya
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

56

3

About Capsicum chutney Recipe

Capsicum chutney is a delicious chutney that pairs well with any dosa , uttapam or idli. This is a wonderful alternative to the traditional coconut chutney.

Capsicum chutney, a deliciously finger licking recipe to treat your family and friends. This recipe of Capsicum chutney by Shubha Acharya will definitely help you in its preparation. The Capsicum chutney can be prepared within 5 minutes. The time taken for cooking Capsicum chutney is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Capsicum chutney step by step. The detailed explanation makes Capsicum chutney so simple and easy that even beginners can try it out. The recipe for Capsicum chutney can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Capsicum chutney from BetterButter.

Capsicum chutney

Ingredients to make Capsicum chutney

  • capsicum / Bell pepper : 1.5 cup (chopped) or 1 large
  • onion : 1/2 cup (chopped)
  • ginger : 1 tbsp (chopped or grated)
  • green chillies (small variety) : 3-4 (adjust according to taste)
  • Cilantro / coriander leaves : 1/4 cup
  • tamarind pulp : 1 tsp
  • oil : 4 tsp
  • salt to taste
  • Dry coconut : 1/4 cup
  • mustard seeds / rai : 1/2 tsp
  • urad dal : 1/2 tsp
  • Dry red chillies : 2 broken
  • curry leaves : 6-8

How to make Capsicum chutney

  1. Heat 2 tsp oil in a pan. When hot, add the onion, ginger , green chillies and cilantro. Saute until onion is translucent. Add the chopped capsicum / bell pepper. Sprinkle some salt and let it cook until bell pepper is soft. Turn off the he
  2. Dry roast the dry coconut.
  3. Now grind, the bell pepper mixture, dry coconut and tamarind pulp using a little water. Adjust the salt (remember, we had added a little salt while cooking the bell peppers).
  4. To prepare the tempering, heat 2 tsp oil.When hot, add the mustard seeds, urad dal and dry red chillies. When the seeds start to crackle, add the curry leaves. Turn off the heat and add the tempering to the chutney.
  5. Serve spicy Capsicum Chutney with idli or dosa:)

Reviews for Capsicum chutney (3)

Arthi Muthukumar10 months ago

Reply

Archana Chaudharia year ago

Suerly will try....
Reply

Astha Gulatia year ago

Delicious!
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