Enjoy a restaurant-style capsicum chutney made with fresh green bell peppers, onions, tomatoes, and aromatic spices. Perfectly balanced with optional tamarind for tanginess, this chutney pairs wonderfully with idli, dosa, uttapam, chapati, or hot steamed rice. A quick, healthy, and flavorful South Indian side dish.
🛒 Ingredients
For Chutney:
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Green Capsicum (Bell Pepper) – 2 medium (roughly chopped)
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Onion – 1 medium (sliced)
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Tomato – 1 medium (chopped)
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Green Chilies – 3–4 (adjust to spice level)
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Garlic – 3–4 cloves
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Tamarind – small piece (optional, for tang)
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Oil – 2 tbsp (preferably gingelly oil)
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Salt – to taste
For Tempering:
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Oil – 1 tbsp
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Mustard Seeds – ½ tsp
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Urad Dal – 1 tsp
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Dry Red Chili – 1
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Curry Leaves – 6–8
🔪 Preparation Method
1. Sauté the Ingredients
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Heat 2 tbsp oil in a pan.
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Add sliced onion, garlic cloves, and green chilies.
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Sauté until onions turn golden and aromatic.
2. Cook Capsicum & Tomato
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Add chopped tomato and capsicum.
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Fry until vegetables are soft and the raw smell disappears.
3. Add Tamarind & Salt
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Mix in tamarind (optional) and salt.
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Cook for 1–2 minutes, then turn off the flame.
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Allow the mixture to cool.
4. Grind the Chutney
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Transfer the mixture to a blender.
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Grind into a smooth chutney (add very little water if needed).
5. Prepare Tempering
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Heat 1 tbsp oil in a small pan.
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Add mustard seeds, urad dal, dry red chili, and curry leaves.
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Let them splutter and turn golden.
6. Combine & Serve
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Pour tempering over the chutney.
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Mix well and serve immediately.
✅ Serving Suggestions
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Enjoy with idli, dosa, uttapam, chapati, or hot steamed rice.
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Also pairs well with pongal or pesarattu for a unique South Indian combo.
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Can be used as a dip or spread for snacks and sandwiches.
📦 Storage & Usage
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Store in an airtight container in the refrigerator for 2–3 days.
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Stir gently before serving.
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Avoid adding water while storing to maintain freshness and flavor.
