Bell pepper (Capsicum) Chutney

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 2 medium-sized peppers
  • 1-medium tomato
  • 1 -medium onion
  • 2- green chilli pepper
  • 1- dry red chilli pepper
  • 4- tbsp channa dal (Bengal gram dal)
  • 1 -tsp mustard seeds
  • 1/4 cup- chopped cilantro (coriander) leaves
  • salt to taste

How to Make Bell pepper (Capsicum) Chutney

  • Chop the sweet pepper finely.
  • Chop the onion and tomato finely.
  • Roast the channa dal in 1/4 tsp of oil along with the dry red chilli pepper.
  • Saute the sweet pepper, onion, tomato and the green chilli pepper in 1/2 tsp of oil, till the raw flavour goes off.
  • First, grind the channa dal into a coarse powder, and then, add the rest of the sauteed ingredients.
  • Grind to a medium consistency, slowly adding the cilantro while grinding.
  • Add salt to taste, and mix them together properly.
  • In a Dutch pot or kadai, add 1/2 tsp of oil and add the mustard seeds.
  • When it crackles, add it to the chutney.
  • You can serve this chutney with idlis, dosas, uppuma or you can use it as a spread on bread, or it can be also mixed with rice and eaten.