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Capsicum and Tomato Chutney Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

This capsicum tomato chutney is a great alternative to the more typical breakfast chutneys. It's an easy way to incorporate vegetables into the breakfast meal, and it also pairs well with rice and rotis.

Capsicum is low in calories and also has many health benefits. It is a rich source of vitamin A, vitamin C, and iron. It promotes eye health, boosts immunity, supports skin health, reduces inflammation and swelling, and can also help lower blood sugar.

Capsicum and Tomato Chutney

Capsicum and Tomato Chutney

Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

2 servings

Ingredients

  • 1-2 medium-sized green capsicum, cubed
  • 1-2 medium sized tomatoes, cubed
  • 2 tablespoons urad dal
  • 1 tablespoon chana dal
  • 1-2 red chilies
  • 1-2 green chilies
  • 1-2 teaspoon mustard seeds
  • Pinch asafoetida or hing
  • Salt, to taste
  • 1 bunch coriander leaves, for garnish

Instructions

  1. Roughly cube tomatoes and capsicum (bell peppers) into medium-sized cubes. Set aside.
  2. In a pan, heat oil. Fry urad dal and chana dal until golden brown.
  3. Add red and green chilies to the pan. Fry for 1 minute.
  4. Add chopped tomatoes; fry until soft.
  5. Add capsicum. Fry and cook over medium to low flame for a few minutes, without adding water, until they become soft, shrink down, and are well cooked. Do not overcook. Let it cool completely.
  6. In a blender, add cooked vegetables and dal mixture. Add salt. Blend well without adding water. Blend to a smooth consistency. This is the basic chutney; now we will make the seasoning.
  7. In a frying pan, heat oil.
  8. Add urad dal and fry for 1-2 minutes. Add mustard seeds and let it splutter. Add hing.
  9. Add this seasoning to the chutney.
  10. Serve with dosa, idli, rice, or roti.
Chop and keep your vegetables ready.

Chop and keep your vegetables ready.

Add urad dal and chana dal. Fry until brown. Add green and red chilies.

Add urad dal and chana dal. Fry until brown. Add green and red chilies.

Add tomatoes. Fry until soft.

Add tomatoes. Fry until soft.

Add chopped capsicum. Fry and cook until soft.

Add chopped capsicum. Fry and cook until soft.

Cook vegetables over medium flame until they shrink and are well cooked. Do not overcook.

Cook vegetables over medium flame until they shrink and are well cooked. Do not overcook.

Let the mixture cool down before adding it to the blender.

Let the mixture cool down before adding it to the blender.

Add salt and grind to a fine paste without adding water. Add seasoning, garnish with coriander leaves, and serve.

Add salt and grind to a fine paste without adding water. Add seasoning, garnish with coriander leaves, and serve.

Tips

  • While cooking the vegetables, the tomatoes will release a liquid that is sufficient for cooking. Do not add water; this will make the chutney runny.
  • Tomatoes and capsicum do not take very long to cook.
  • You can also use red bell pepper. It gives a bright color to the chutney.
  • You can also use yellow capsicum, but the taste will be different.
  • This recipe also goes well with akki roti.

Comments

Shwetha bhat (author) from Bengaluru on April 23, 2019:

You welcome madam.. And thanks for the comment.

Nithya Venkat from Dubai on April 13, 2019:

This chutney has both tomato and capsicum, vegetables that I love. Spicy and delicious thank you for sharing.

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