Capsicum Chutney | Chutney Recipes for Idli and Dosa

Most of the times Idli and Dosa would be accompanied with Coconut Chutney at my place as it is the most preferred chutney at home. However I do make variations for the regular coconut chutney like Red Coconut Chutney , Coconut Green chutney, Coconut chutney with Garlic, Coconut chutney with ginger etc. to give a twist each time so that we do not get bored. I do like other chutney varieties like Peanut Chutney, Onion Chutney, Tomato-Onion Chutney but DH is not very fond of them and he would prefer either Coconut chutney or Magaya Perugu Pacchadi . Apart from these chutneys one more chutney in common for both of us is this Capsicum chutney.

Capsicum chutney is a very simple and nice variation to regular chutney varieties. It does not need any coconut in the recipe. The addition of peanuts adds a nice taste where as capsicum gives a new flavour to the chutney. If you are bored of regular chutney varieties, try this capsicum chutney for a change to pair with your Idli and Dosa varieties. I am sure you would definitely love this chutney, give it a try and let me know how you liked it.

Check out other chutney varieties for Breakfast items:

• Coconut Chutney
• Hotel Style Coconut Chutney
• Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Red Coconut Chutney
• Tomato-Onion Chutney

Capsicum Chutney Recipe:Serves 2-3

Pep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: South Indian | Category: Chutney for Idli/Dosa - Accompaniments

Ingredients:

2 medium Green Capsicums, seeded and chopped

1 small Onion, chopped

1/4 cup Peanuts

2-3 Garlic pods

2-3 Green chillies

1-2 Red chillies

1 tsp Tamarind Pulp

Salt to taste

1 tbsp. Oil

to temper:

1 tbsp. Ghee/Oil

1/2 tsp Mustard seeds

1 tsp Urad dal

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Dry roast ground nuts in a pan until the skin turns dark and remove them and let them cool. Remove the skin of ground nuts by rubbing them or keep the skips on if you wish.
• Heat 1 tbsp. oil in a pan and add garlic pods, green chillies and red chillies and fry them until the chillies wilt and change their colour. Remove them and keep aside.
• In the same pan add chopped onions and fry until they turn translucent and add chopped capsicum pieces and fry well until they wilt. It takes 4-5 mins roughly. Switch off the flame and let the mixture cool a bit. If you are using dry tamarind(mine is semi soft tamarind) add at this stage and mix in the mixture so that it will become soft.
• Grind ground nuts with roasted green chillies, red chillies, garlic pods and salt to a coarse powder.
• Add onion, capsicum and tamarind mixture and grind to a smooth or slightly coarse chutney in mixer. Remove the chutney into a bowl.
• Heat oil/ghee in the same pan and crackle mustard seeds and then add urad dal, curry leaves and asafoetida and fry until the dal changes color and add this tempering to the chutney and mix well and cover it immediately.

Serve it with Idli and Dosa varieties.

Notes:

1. You can use only green chillies or a combination of green and red chillies in the recipe.
2. Green capsicum can be substituted with red capsicum in the recipe and also use red chillies instead of green chillies in the recipe.
3. Adjust the spiciness according to your taste buds.
4. I sometimes do not remove the skin of ground nuts, do not bother you would know about it once it is ground. 

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