A simple capsicum chutney (or bell pepper) is a perfect side dish for every occasion.
This is my go to chutney.. the first “Indian” chutney that my toddler loved and every since this is her go to choice whenever we make dosas or idlis at home. Additionally you can also use it as a dip for your chips and fries. It is tangy and sweet and savory at the same time. Perfect taste for the tongue..
Note : This one is the non spicer version, but of course one can always add green chillies to turn up the heat 😉
Once prepared it an be stored in airtight containers in the refrigerator and consumed over the next 2-3 days.
The best part about this recipe it that it can also be made with “old” capsicum (or bell pepper)
Capsicum (or Bell pepper) Chutney
A perfect dip OR side dish for every ocassion.
12
servings10
minutes10
minutes52
kcalIngredients
- Chutney
2 nos Red capsicum (also known as bell pepper)
0.5 nos Coconut (grated – can also be frozen)
2 tbsp Olive oil
1 tsp Salt
1 tsp Paprika powder
0.5 nos Lemon
- For Tempering
1 tsp Mustard Seeds
1 tbsp Olive oil
1 tsp Black gram split (optional)
5 nos Curry Leaves(optional)
Directions
- Dice the capsicum into cubes
- Shallow fry in 2 tbsp olive oil until they turn slightly brown
- Let them cool for 1-2 minutes
- Mix all the chutney ingredients (fried capsicum, coconut,salt, paprika powder) in a mixer and add the juice of the lemon
- Grind in the mixer until you get a thick paste
- Tempering
- Heat the 1 tbps olive oil in small tempering pan
- Add the ingredients(mustard and other optional ingredients) when oil is hot and temper for 5-10 seconds
- Add it to chutney!
Equipment
- Mixer Grinder
Recipe Video
Notes
- To make the recipe spicy, use red chilli powder instead of paprika powder OR add green chillies to the recipe
- You can enjoy the chutney with OR without the temper.
- Nutritional values are an indication based on ingredients (without curry leaves). Actual nutrition may vary depending on certain factors.
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