Name: Capsicum Chutney (Bell Pepper Chutney)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: indian
Ingredients: ½ cup capsicum ((green or red bell pepper)); ½ cup onions (cubed (optional)); 1 teaspoon lemon juice (or 1 small tomato chopped or 1 tsp tamarind); 1 medium garlic (clove); 2 to 3 dried red chilies; ¾ tablespoon chana dal ((or 1 tbsp peanuts)); ¾ tablespoon urad dal ((omit if you don't have)); ½ teaspoon cumin seeds; salt (as needed); 1 sprig curry leaves; 1 pinch hing; 1 dried red chili (broken piece ); 1 pinch mustard seeds; ½ cup raw coconut ((fresh or frozen)); 1 tablespoon roasted gram ( (chutney dal)); ¾ to 1 cup capsicum (chopped ); 3 to 4 green chilies; ½ inch ginger ( or 1 garlic clove); ½ teaspoon cumin seeds; 1 tablespoon lemon juice; Salt ( to taste)

← Back to recipe search

Capsicum Chutney (Bell Pepper Chutney)

Nutrition Facts

Per serving · recipe makes 3 · 20m total

Servings

Calories

0% of a 2,000 cal day

3KCAL

Protein

0g0% DV

% DAILY VALUE

Total Fat0g

Saturated0g

Unsaturated0g

—

Total Carbs0g

Fiber0g

Total Sugars0g

—

incl. Added Sugars0g

Starch0g

—

Sodium0mg

% Daily Value is based on a 2,000 calorie day.

A quick sautéed bell pepper and onion chutney seasoned with lentils and spices. Versatile and tangy, it complements pongal, upma, idli, dosa, rice, or flatbreads.

Recipe version

Ingredients

3 SERVINGS

To Temper

1 sprigcurry leaves
1 pinchhing
1dried red chili — broken
1 pinchmustard seeds

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

20m total

Read the method on Swasthi's Recipesswasthi’s original page

Made this?

Mark it made so your Library keeps track, and say if it’s a keeper — that tunes your Home feed.

condimentindiandairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

Report a problem with this recipe