Capsicum Chutney

Being a South- Indian, we love our Idlis and Dosas accompanied by various chutney and sambars. We love our coconut, Onion and tomato chutneys, but do not want to get bored with eating the same. Hence I try my hands on various vegetables and even their skin for chutneys. Not only they taste great, but also healthy and is one way I include our veggies serving of the day. Capsicum or Red Bell pepper chutney is a family favorite and we love them with our crispy dosas.
The First time I had this was in a restaurant here. It was one among the various chutney platter that was served. On enquiring with the waiter, I got to know this is made of capsicum along with some dal and spices. You can make this chutney with any color of capsicum/bell pepper. They just vary in color and spice levels yet tasty.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
    Main Ingredients
  • 2 cup Capsicum/ Bell Pepper
  • 1 tsp Coconut Grated
  • 1 tbsp Tamarind Juice
  • 0.5 tsp Ginger
  • 1 dash Salt
    • Roasting Ingredients
  • 1 tsp Urad Dal
  • 1 tsp Peanuts (( Optional) )
  • 1 tsp Coriander seeds
  • 2 stick Red Chilli
    • Tempering Ingredients
  • 0.25 tsp Mustard seeds
  • 0.25 tsp Urad dal
  • 1 stick Curry Leaves
  • 0.5 tsp Asafoetida Powder
Instructions
  1. Wash and brush the capsicum with oil. Roast them on the flame until black spots appear and skin begins to shrink. Set them aside.
  2. Heat a pan and drizzle oil to it. Add in Urad Dal followed by coriander seeds. Roast until golden brown and remove it. In the same leftover oil add in red chili and fry till they turn golden brown and place along with the other fried ingredients.
  3. Grind the dry ingredients – Urad dal, coriander seeds, red chili together first. Once the capsicum – had cooled down, add them along with the ginger piece, coconut, salt, and soaked tamarind pulp.
  4. Grind them to a fine chutney. Heat a small pan and add oil to it. Once it is hot, add mustard seeds, followed by urad dal, asafoetida powder, and curry leaves. Pour the seasoning to the grounded chutney. Serve with crispy dosas or Idlis.
Recipe Notes

  •  Use any colored capsicum for this chutney. The color of the chutney may vary, depending on the capsicum used.
  • You can also replace Urad dal with Chana Dal. Coconuts can also be avoided if you don’t like them.
  • In addition to the dal and coriander, you can also add peanuts while frying.