capsicum chutney recipe
Capsicums are rich in vitamin A and C and many other minerals. I try to include them in dishes where ever possible in fried rice, biryani, curry and even in stir fry recipes.
I prefer to make vegetable or leafy greens chutney to accompany our south Indian breakfast idli, dosa, pongal or any other dish. That’s one of the easiest ways to include vegetables in our breakfast.
I make this capsicum chutney for idli, dosa, pongal, or pesarattu , We don’t mind even enjoying this with sandwiches, vegetable spring rolls or even with paratha.
Using chana dal is a better option than fried gram for folks on low glycemic and low carbs diet. Fried gram saves a bit of frying time which otherwise the chana dal has to be fried and cooled.
My breakfast chutney recipes are mostly no garlic, due to its pungent smell and the hubby insists I don’t use it when made to accompany the breakfast. You can replace ginger with garlic. you can even use few pudina or coriander leaves. This chutney needs no tempering / thalimpu , if you wish you can.
For more easy breakfast chutney recipes, check
onion ginger chutney
peanut capsicum chutney
red bell pepper / capsicum chutney
peanut mint chutney
methi leaves chutney
almond / badam chutney
peanut and ridge gourd skin chutney
capsicum chutney recipe for idli, dosa , pongal and pesarattu below
- 3 tbsp. Fresh coconut
- 3 tbsp. Roasted gram / putnalu pappu or chana dal / senaga pappu
- 1 cup chopped capsicum
- ½ inch ginger
- ½ tsp. cumin
- Few drops of lemon juice (or tamarind paste)
- Salt to taste
- 3 to 4 Green chilies or red chilies
- Wash and chop capsicum to cubes, slit green chilies
- Fry chana dal to golden set this aside to cool, skip this step if using fried gram.
- Fry chilies, if using green chilies, you can use raw.
- Fry capsicums in the same pan till slightly soft, do not overcook or over fry. Once you begin to smell the capsicums well, switch off. Add cumin to the hot capsicum. Cool this completely.
- Add all the ingredients, add water little by little as needed and grind to a smooth chutney
- If desired it can be tempered with mustard, cumin, hing, red chilies and curry leaves