Chutney recipes are generally quick and easy ones that complement main entrees, like dosa recipes as a pairing. Still, the Capsicum chutney recipe I am sharing today is a standalone winner. There is no shortage of chutney recipes in Indian cuisine, but what makes this one special is it’s one of the easiest ways to prepare capsicum recipes. I agree to be sent email.
I got this recipe from one of my friends, and I made a few subtle changes to make it even better tasting. If you’re looking for a lip-smacking chutney that will wake up your taste buds for your next meal, this spicy chutney is what you need! Like my coconut chutney, tomato chutney, and carrot chutney, this bell pepper tomato chutney has also become my family’s favorite!
Why this recipe works
This capsicum chutney recipe is so versatile! You can enjoy it with neer dosa, rice, or idli. Plus, it’s super easy to make. This comes in handy if you have plenty of leftover chutney after breakfast. You’ll have a delicious chutney to enjoy in just a few minutes! This chutney is not only delicious but packed with nutritional benefits. Capsicum (Bell Pepper) is a good source of vitamin C and A, which are vital for our immune systems. Tomatoes are an excellent source of lycopene, which is a powerful antioxidant. It’s a fresh new way to cook capsicum instead of the same old capsicum rice or curry. You can easily vary the ingredients to get your desired taste and flavor.
Ingredients note
Capsicum: You can use any type of capsicum for this recipe. I usually use green or red capsicum. Red pepper has a slightly sweet note, which can help balance red chili heat.Tomato and tomato paste: I used both fresh tomato (Roma) and tomato paste. If you prefer to skip the tomato paste, add one more fresh ripe tomato to the mix.Red dry chilies: I like my chutney slightly spicy, so I used red dry chilies. If you don’t like it spicy, you can reduce the number of chilies or skip it altogether.Spices: I used channa dal, urad dal, cumin seeds, and coriander seeds.
Instructions
Place a pan over medium flame and add 3 teaspoon of oil. As the oil heats up, add chana dal and saute it for 30 seconds. Add remaining spices and dry red chilies. Continue to saute until the chilis start to turn golden brown and aromatic. Add chopped capsicum and onions and saute until it’s slightly softened. Add chopped tomatoes, tomato paste, and salt. Continue to cook until the tomatoes are soft and mushy. Prepare the tadka: Heat 2 teaspoon oil in a small pan over medium heat. When the oil is hot, add mustard seeds and let them splutter. Add curry leaves(optional) and hing(asafoetida). Remove from heat after 10 seconds and add it to the chutney. Capsicum Tomato Chutney is ready! Enjoy!
Serving suggestions
Serve the capsicum chutney with steamed sona masoori rice or brown rice. Better yet, serve it as a side dish for rice paired with a curry like chow-chow kootu, or dal tadka. You can also enjoy it as a side dish with idli, neer dosa, or besan roti.
Storage
This chutney can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for up to two months. Thaw it overnight in the refrigerator and then heat it before serving.
Tips and Variations
You can use any type of capsicum for this recipe. I usually use green or red capsicum.Using peeled tomatoes can make the chutney extra smooth.Adding roasted garlic clove is a great way to enhance the flavor.Add a pinch of sugar to balance the acidity of the tomatoes.You can make chutney thick and have it as a spicy pairing for rice. I like my chutney to be a little watery(for that, add ¼ cup water) so that it pairs well with idli or dosa.
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