That’s one of the easiest ways to include vegetables in our breakfast. I make capsicum chutney in different ways. Here in this post I have shared 2 recipes.
Capsicums or bell peppers are rich in vitamin A, C and many other minerals. Apart from adding them to stir fry dishes & fried rice, I also make make many recipes where capsicum is the main ingredient like this capsicum chutney.
Here are some capsicum recipes you may want to check capsicum rice, capsicum curry and Capsicum fry recipes.
Recipe 1
How to make capsicum chutney
This was made another time when I used green capsicum.
- Dry roast dals and red chilis. When the dals turn golden, then add cumin. Toss it for a minute.
- Cool and add them to a blender jar.
- Add oil to the pan and saute onions, capsicum and garlic. Saute till the raw smell of the capsicums goes away completely. If using tomatoes, you can add them now and saute till they turn mushy.
- Powder the dals first, then add the cooled capsicums and onions. Add tamarind or lemon juice and salt.
- Make smooth chutney. Adjust salt as needed.
- Heat oil in a pan and allow mustard to splutter. Add red chilli and curry leaves. Switch off, add hing and pour it over the capsicum chutney. You can also make this capsicum chutney like a pachadi or thogayal to serve with plain rice and ghee. Do not add water and just blend all the ingredients together.
Tips to make capsicum chutney
More chutney recipesGinger chutneyTomato chutneyOnion chutneyCoconut chutney
Capsicum chutney recipe
