Capsicum chutney

South Indian’s regular gluten free breakfast is the most popular idli / dosa and the sidedish would be sambar, coconut chutney, coriander chutney, mint chutney, peanut chutney, tomato chutney, onion chutney or spicy Kara chutney. Red capsicum is little different from other chutneys. Capsicum gives colour, flavour and different taste to this chutney. Curry leaves are rich in iron so I try to blend it wherever possible to give my kids have it. I had a small capsicum so tried this chutney and it came out really tasty and my family liked it. Do try it for your family and enjoy it with idli or dosa.

⏲️PREP TIME : 10 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : Side dish

🍴YIELD : 4 servings


Big onion – 2 no.

Country tomato – 2 no.

Red chilli – 2no.

Red capsicum – 1no.( Small)

Channa dhal – 1 tbsp + 1 tsp

Tamarind extract – 1 tsp

Mustard seeds – 1/2 tsp

Urud dhal – 1/2 tsp

Curry leaves – 1 hand full

Oil – 3 tbsp

Salt as required


In a wok heat (2tbsp) oil, roast channa dhal (1 tbsp )and saute capsicum (with seeds) and set aside.

In same wok saute onions, tomatoes, red chilli, curry leaves and asafoetida.

Allow it to cool and in a mixer jar blend both together finely by adding salt and tamarind pulp or a pinch of it.

Finally temper mustard seeds, channa dhal(1tsp), urud dhal and curry leaves.

Now red capsicum chutney is done .

Serve with hot idli / dosa.

If you use a big capsicum with seeds, can skip red chillies.

You can use any colour capsicum of your choice.

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