5 from 16 votes
Capsicum Chutney Recipe (Red Bell Pepper Chutney)
Capsicum Chutney is a mildly sweet, textured condiment made by sautéing lentils and sesame seeds with red chili, curry leaves, and asafoetida, then softening red bell pepper with salt and combining with desiccated coconut and tamarind. This chutney is flavorful with a subtle spice, offering a smooth yet slightly coarse texture and mildly tangy-sweet taste.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
5
Calories:
99 kcal
Course:
Side Dish
Cuisine:
Indian
Ingredients
main ingredients
- 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
for tempering
- 2 teaspoons sesame oil (gingelly oil)
- ½ teaspoon mustard seeds
- 4 to 5 curry leaves
- 1 pinch asafoetida (optional)
Instructions
Frying lentils and sesame seeds
- Heat a pan and keep the flame to a low. Add sesame oil. When the oil becomes hot, add urad dal (split and husked black gram) and chana dal (split and husked bengal gram).
- On a low flame stirring often fry both the lentils, till they turn golden. Make sure not to burn them.
- Then add sesame seeds.
- Mix and fry till the sesame seeds start crackling.
- Then add the red chili, curry leaves and a pinch of asafoetida (hing). Mix very well. This is not a spicy chutney and the taste is on sweeter side. However if you want to make it spicy you then you can increase the number of red chillies now.
Cup of Yum
Sautéing capsicum
- Next add chopped red capsicum (shimla mirch). Mix well.
- Add salt as required. Mix again and saute capsicum on a low flame.
- Saute capsicum till they soften for about 6 to 7 minutes on a low flame.
- Then add desiccated coconut and dried tamarind. You can also add fresh coconut instead of desiccated coconut. A bit of sugar or jaggery can also be added. You can also add roasted peanuts to make it more healthy and filling.
- Mix very well and switch off the flame.
Blending chutney
- Let the mixture become warm or cool down at room temperature. Then add it in a blender or food processor or grinder jar along with water.
- Blend till smooth.
- Remove the chutney in a bowl. Scrape of the sides and bottom of the blender or grinder jar and add the remaining chutney in the same bowl.
- If you want, you can even add some water and then swirl the jar. This way the chutney at the bottom and sides of the jar gets mixed with the water. But do note that not to add too much water as then the chutney will become thin.
Tempering capsicum chutney
- Heat sesame oil in the same pan and add mustard seeds.
- Once the mustard seeds crackle, add curry leaves and a pinch of asafoetida (optional). Mix and stir.
- Pour all of the tempering in the chutney. Mix well.
- Serve capsicum chutney with idli, dosa, adai or vada or steamed rice. You can also serve it with akki roti. Leftover chutney can be refrigerated and it stays good for 1 to 2 days.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
237mg
(10%)
Potassium
114mg
(2%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1199IU
(24%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
23mg
Vitamin B6
1mg
Vitamin C
85mg
(94%)
Vitamin E
1mg
Vitamin K
3µg
Calcium
34mg
(3%)
Vitamin B9 (Folate)
254µg
Iron
1mg
(6%)
Magnesium
16mg
(4%)
Phosphorus
32mg
Zinc
1mg
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 237mg | 10% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1199IU | 24% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 23mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 85mg | 94% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 34mg | 3% |
| Vitamin B9 (Folate) | 254µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 32mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.