Breakfast · Chutney/Relish/Dip · Fusion · Indian · South Indian · Vegetarian

Capsicum Chutney….

When you have some old capsicum,left unnoticed & getting wrinkled up this is just the right way to use them up… ! Yes, don’t throw them away.. Been meaning to post some chutney recipe’s to go with dosa’s & other South Indian breakfast dishes.. Chutney’s & Sambar are an integral part of South Indian breakfast. Many chutney recipes require coconut, but this once does not. This requires a few basic ingredients & you have a yummy chutney. If you have people who hate capsicum in your house you can surprise them with this chutney.. as this does not have any flavour of capsicum in it.

Capsicum chutney...

P.S. This is the first time I made this chutney, I knew this should end up being tasty.. (Gut feeling.. ;)) The tomatoes added a nice tanginess & the coriander a nice flavour to the chutney…

Ingredients: (Serves 2-3) Preparation Time: 15 mins
Capsicum – 2, medium-sized, washed, de-seeded & cut into small cubes
Tomato – 1, medium-sized, chopped
Garlic cloves – 1, chopped
Cumin seeds – 1/2 tsp
Dried Red chilli’s – 2, I used medium-spicy variety. Use more if you like your chutney spicy
Curry leaves – 4-5 leaves
Coriander leaves – 3-4 sprigs
Urad Dal – 1/2 – 1 tsp, use 1/2 tsp if you don’t like the crunchy urad dal in your chutney
Cooking Oil – 1/2 tbsp + 1 tsp
Salt to taste

Heat a fry pan. Set heat to medium. Add 1/2 tbsp of oil. When the oil is hot add the cumin seeds & let them sizzle till they begin to change colour. Immediately add the chopped garlic. Saute for a minute, next add the dried red chilli’s. Fry them for a minute. When they begin to change colour, throw in the chopped capsicum. Reduce heat to low. Fry them till they begin to loosen up. Now add the tomatoes. Fry them & let them cook till the skin begins to come off. Add the coriander sprigs & fry for another minute. Turn off the heat.

P.S: You can add a small piece of ginger if you wish to.

Let this mixture cool to room temperature. Now transfer it to a blender/mixer jar & grind it to as smooth a paste as you can. Add maybe around 30 ml of water to help in the grinding process. You may coarse grind if you like the chutney that way. Transfer to a serving bowl. Add salt to taste & mix well.

For the tempering, heat 1 tsp of oil in a small fry pan, set heat to medium. Add one red chilli, fry till it begins to change in colour, now add the urad dal & let it turn brown. Turn off the heat & add the curry leaves, mix well & transfer this over the chutney.

Capsicum Chutney...

Note: The colour of the chutney i prepared is more on the red side as one of the capsicum had turned orange.. 🙂

Serving Suggestions:
Mix before you serve. Serve with hot dosa’s, idli’s or any other South Indian breakfast of your choice. Here in the pic, the chutney is served with wheat dosa.

Capsicum Chutney .. served with Dosa..

If you liked this recipe, you may also like –

Spring Onion Semiya Upma,

Bread Upma/ Bite sized bread pieces tossed in some sweet & spicy flavoured onions,

Alle Chutney/ Ginger Chutney,

Akki Rotti/Savoury Rice Pancakes from Karnataka.


18 thoughts on “Capsicum Chutney….

  1. Mouth-watering and delicious. Tried it with green chillies instead of red chillies and added ginger too. Tasted really good with Dosa.
    Looking for more dishes with capsicum Kelipaan. 😉


  2. Pingback: Keli Paan

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