Capsicum Tomato Chutney
This capsicum tomato chutney recipe is so versatile! You can enjoy it with dosa, rice, or idli. Plus, it's super easy to make.
Servings: 4 people
Calories: 78kcal
Equipment
Ingredients
- 2 capsicum/ bell pepper chopped
- 1 onion chopped
- 1 tablespoon tomato paste
- 1 chopped tomatoes
- 2 teaspoon Bengal Gram / Channa dal
- 1 teaspoon Urad dal/ Split black gram
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 3 tsp coconut oil
- 5 dry red chilies
- Salt to taste
- 1 teaspoon mustard seeds
- Pinch of Asafoetida
- 5-7 curry leaves optional
- ½ cup water for blending
Instructions
- Place a pan over medium flame and add oil.3 teaspoon coconut oil
- As the oil heats up, add chana dal and saute it for 30 seconds.2 teaspoon Bengal Gram / Channa dal
- Add remaining spices and dry red chilies.1 teaspoon Urad dal/ Split black gram, ½ teaspoon coriander seeds, ½ teaspoon cumin seeds, 5 dry red chilies
- Continue to saute until the chilis start to turn golden brown and aromatic.
- Add chopped capsicum and onions and saute until it's slightly softened.2 capsicum/ bell pepper chopped, 1 onion chopped
- Add chopped, tomatoes, tomato paste, and salt.1 tablespoon tomato paste, 1 chopped tomatoes, Salt to taste
- Continue to cook until the tomatoes are soft and mushy.
- Remove from heat and let it cool down completely.
- Grind to a smooth paste using a blender or food processor.½ cup water for blending
- Prepare the tadka: Heat 2 teaspoon oil in a small pan over medium heat. When the oil is hot, add mustard seeds and let them splutter.1 teaspoon mustard seeds
- Add curry leaves(optional) and hing(asafoetida). Remove from heat after 10 seconds and add it to the chutney.Pinch of Asafoetida, 5-7 curry leaves
- Capsicum Tomato Chutney is ready! Enjoy!
Notes
- The key to preparing this recipe is to cook the bell peppers until they are soft. This chutney brings out all the flavors from them and also caramelizes the onions at the same time.
- You can use any capsicum for this recipe. I usually use green or red capsicum.
- Using peeled tomatoes can make the chutney extra smooth.
- Adding roasted garlic clove is a great way to enhance the flavor.
- Add a pinch of sugar to balance the acidity of the tomatoes.
- You can make chutney thick and have it as a spicy pairing for rice.
- I like my chutney to be a little watery so that it pairs well with idli or dosa.
Nutrition
Calories: 78kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 164mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 1mg