Capsicum chutney recipe – How to make capsicum chutney recipe – side dish for idlis and dosas

Capsicum chutney is a quick and tasty side dish for idlis and dosas.  This chutney is a good variation from the regular chutneys like coconut chutney, onion chutney or tomato chutney for idli dosa.  It goes well with even other south indian breakfast dishes like pongal, upma or adais.

Green capsicum or  bell pepper is a tasty vegetable that can be a regular part of your diet. This vegetable is low in calories and contains zero  fat and has a  good supply of vitamins and minerals.

Other chutney recipes :

Coconut chutney  

Peanut chutney

Mint chutney

Onion chutney

Tomato chutney

Onion tomato chutney

Coriander chutney


Prep Time :  10 mins

Cook Time :  15 mins

Servings : 3 persons

South Indian cuisine


Green capsicum – 1 (medium sized) (roughly chopped)

Onion – 1 (small sized) (chopped finely)

Tomato – 1 (chopped finely)

Cooking oil – 2 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Chana dal – 1/2 teaspoon

Whole red chillies – 2

Salt to taste


Cooking oil – 1 teaspoon

A pinch of asafoetida or hing

Mustard seeds – 1/2 teaspoon

Urad dal – 1/2 teaspoon

Few curry leaves


Heat 2 tablespoons of oil in a kadai or pan.  Add mustard seeds and allow them to splutter.  Once the seeds stops spluttering, add urad dal, chana dal and red chillies and saute till they turn golden brown in colour.  Then add chopped onions and saute till they become translucent.

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Add tomatoes and cook till they become little soft.  Then add chopped capsicum and salt.

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Cook till capsicum becomes little soft and shrink a bit.  Switch off the flame.  Allow the mixture to cool down completely.  Grind the mixture to a smooth paste without adding water.  Remove the chutney in a serving bowl.  For tempering, heat a teaspoon of oil in a small pan.  Add hing, mustard seeds and urad dal.  Once the seeds start spluttering, add curry leaves.  Pour this seasoning to the chutney and mix well.

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Capsicum chutney is ready to be served.  Serve this delicious chutney as a side dish for idlis or dosas.



You can use red or yellow capsicum for variation.

Adjust chillies according to the spicy taste required by you.

Add garlic cloves and ginger for an enhanced flavour.

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