Dassana's Veg Recipes · by Dassana Amit★ 5.0 (8)
Capsicum Chutney Recipe (Red Bell Pepper Chutney)
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 3%
CARBS 5G21% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 9G77% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A South Indian chutney made from roasted red peppers, coconut, lentils, and spices. Tangy and nutty, served alongside curries and rice.
condimentindian⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Dassana's Veg Recipes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon sesame oil ((gingelly oil))
- 1 teaspoon urad dal ((split and husked black gram))
- 1 teaspoon chana dal ((split and husked bengal gram))
- 1 tablespoon sesame seeds
- 1 dry red chili
- 1 pinch asafoetida ((hing))
- 6 to 7 curry leaves
- 175 grams red bell pepper (or 1.5 cups chopped red capsicum)
- ¼ cup desiccated coconut
- ½ teaspoon tamarind
- ⅓ cup water (or add as required)
- salt as required
- 2 teaspoons sesame oil ((gingelly oil))
- ½ teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 pinch asafoetida ((optional))
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 3%
CARBS 5G21% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 9G77% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 159mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 24mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.