Monday, July 6, 2015



We have a number of chutneys made out of vegetables, elsewhere in this blog such as Carrot Chutney, Cabbage Chutney, and Tomato Chutney. The one I share today is made of  Capsicum.

These days I try to make chutneys without using coconut or with the minimal use of the same.  I was happy therefore to find this recipe for Capsicum Chutney which does not call for the use of coconut at all. I have adapted this from my friend Aparna G. Prabhu's blog, Aps Kitchen.

The use of onions tends to add a little sweetness to the chutney, which you can balance by using the right amount of green chillies to suit your taste.

This tasted great with idlis and dosas.

  • Capsicum,  medium-sized, 2
  • Onions, medium-sized, 2
  • Green Chillies, slit, 4, or to taste
  • Ginger, grated, 1 tsp
  • Garlic, peeled, 3 pods
  • Lime Juice, 1 tsp
  • Oil, 2 tsp
  • Salt, to taste
For the seasoning:
  • Oil, 1 and 1/2 tsp
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds (Jeera), 1/4 tsp
  • Asafoetida, ( Hing)  a pinch
  • Curry Leaves, a few


Wash the capsicums, de-seed and chop them into small pieces 
Chop the onions into small pieces
Heat oil in a kadhai, and when it gets hot add the slit green chillies and fry for a few seconds
Add the grated ginger, and garlic and saute
Next add the chopped capsicum and onion
Fry for a while till the raw smell goes
Take it off the flame and allow it to cool
Transfer to a mixer, add lime juice, and salt to taste and grind to a smooth paste adding very little water
Remove the chutney to a bowl
In a kadhai, heat oil and when it gets hot add mustard seeds, and when they splutter add cumin seeds, followed by asafoetida and curry leaves.
Pour this seasoning over the chutney
Serve with idlis or dosas

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