Capsicum Chutney recipe | capsicum tomato chutney recipe

Author: Hebbar’s Kitchen
Recipe type: chutney
Cuisine: south indian
Serves: 4 Servings
1 tbsp oil
1 tsp urad dal
1 tsp channa dal
4 kashmiri red chilli
1 garlic clove, chopped
½ onion, finely chopped
1 tomato, finely chopped
1 capsicum, roughly diced
salt to taste
1 tbsp water, to blend
for tempering:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
pinch of hing / asafetida
few curry leaves
Instructions ( 1 cup =255 ml)
in a wide pan, heat a tbsp of oil. add urad dal, channa dal and red chillis. fry till they turn golden brown.
then add a chopped garlic. fry for a minute till the raw smell of garlic goes away.
now add finely chopped onions and fry till they sweat.
add chopped tomatoes and fry till they become soft and gets cooked well.
finally, add capsicum and fry till they shrink. capsicum doesn’t take more time to cook.
allow the mixture to cool completely before you blend.
once they are cooled completely, take them in a blender and add some salt and a tbsp of water.
blend to smooth chutney.
prepare the tempering. add a tsp of oil in a small kadai. along with mustard seeds, urad dal and hing. once they splutter add curry leaves and pour the tempering over chutney.
enjoy capsicum chutney with your favourite dosa, idli or with plain rice.


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