Jun 272014

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Want a different twist to your tomato chutney? Well, add some capsicum and you will adore this better than the conventional tomato chutney.

Serves: 2

Cooking time: 15 mins


Tomato – 1.5 cups (roughly chopped)
Bell Pepper (Capsicum), green – ½ cup
Green chilli – 4 or 5 (slit lengthwise)
Coriander leaves – ½ cup (roughly chopped)
Turmeric powder – ½ tsp
Salt – to taste
Oil – 1 tbsp

To tadka:
Mustard seeds – 1 tsp
Curry leaves – 4 or 5
Asafoetida/Hing – a pinch
Oil – 1 tbsp


  1. Heat oil in a pan and add the turmeric powder, chilli, tomato, bell peppers, coriander leaves and salt. Cover with lid and let it cook for about 10 mins or until the tomato is cooked well.
  2. Remove from heat and let it cool.
  3. In another pan, heat oil and add the mustard seeds, curry leaves and hing. Let the mustard seeds splutter and remove from heat.
  4. Blend the tomato-bell pepper mixture into a smooth puree and season with salt if required.
  5. Remove into a serving bowl and garnish with the prepared tadka on top. Simple and yummy tomato-bell pepper chutney is ready. Serve with idli, dosa or even upma.

Note: You may use red or yellow bell peppers as well instead of green peppers.

  2 Responses to “Tomato-Bell Pepper(Capsicum) Chutney”


    This looks very good 🙂

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