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capsicum chutney
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5 from 79 votes

capsicum chutney recipe | capsicum tomato chutney recipe

capsicum chutney recipe | capsicum tomato chutney recipe
Course chutney
Cuisine south indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings


  • 1 tbsp oil
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 4 kashmiri red chilli
  • 1 garlic clove chopped
  • ½ onion finely chopped
  • 1 to mato finely chopped
  • 1 capsicum roughly diced
  • salt to taste
  • 1 tbsp water to blend

for tempering:

  • 1 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • pinch of hing / asafetida
  • few curry leaves


  • in a wide pan, heat a tbsp of oil. add urad dal, channa dal and red chillis. fry till they turn golden brown.
  • then add a chopped garlic. fry for a minute till the raw smell of garlic goes away.
  • now add finely chopped onions and fry till they sweat.
  • add chopped tomatoes and fry till they become soft and gets cooked well.
  • finally, add capsicum and fry till they shrink. capsicum doesn't take more time to cook.
  • allow the mixture to cool completely before you blend.
  • once they are cooled completely, take them in a blender and add some salt and a tbsp of water.
  • blend to smooth chutney.
  • prepare the tempering. add a tsp of oil in a small kadai. along with mustard seeds, urad dal and hing. once they splutter add curry leaves and pour the tempering over chutney.
  • enjoy capsicum chutney with your favourite dosa, idli or with plain rice.