Green Capsicum Chutney / Capsicum Chutney

Capsicum chutney is a healthy and tasty chutney; this is a best accompaniment for the South Indian breakfast varieties, such as Idli, Dosa and Uttappam.   Try  this; to help your kids eat this vegetable without any fuss!

A small note on health benefits of green capsicum:

Green Capsicum or Green Bell Peppers is fat free,  low in calories and high in vitamins and minerals especially rich in vitamin C (contain double the vitamin C content of oranges).

It also contain zeaxanthin, which keeps the eyes healthy and might reduce the risk of age-related eye disorders.

Don't forget to check my other vegetable based chutneys Ridge Gourd (Peerkangai) Chutney, Red Capsicum Chutney, Cabbage Chutney.

Ingredients:

Green capsicum - 1

Onion - 1

Tomato - 1

Garlic - 4 to 5

Green chillies - 2

Red chillies - 2

Tamarind - small gooseberry size

Corriander leaves -  2 to 3 tbsp 

Coconut - 2 tbsp (optional)

Salt - as required

For seasoning: 
Mustard - 1 tsp
Hing ( asafoetida) - a generous pinch
Oil - 2 tsp
Curry leaves - few leaves

Directions:

Remove the seeds and chop capsicum into cubes; keep aside.

Chop the onion and tomato into pieces and keep aside.

Heat oil in a pan; add urad dhal, channa dhal, green chillies and red chillies.

When the colour changes to golden brown; add onion and garlic.  Sauté  for few seconds.

After that add the chopped tomato, tamarind, capsicum and salt; continue cooking in a medium flame until it become soft. (No need to add water)

At last add coriander leaves and grated coconut ( if your are using); mix well.

Remove pan from the stove and allow it to cool. 

Take a blender or mixie add capsicum mixture along with water (Adjust the water quantity according to the desired consistency) and grind it into a fine paste. 

Transfer the chutney into a serving bowl.

Take another pan, add oil and temper with mustard seeds, hing and curry leaves; pour it over the chutney.

Give it a mix and serve with hot idli!

Note:

If you don’t want to add coconut, you may skip that step!

Instead of garlic you can also try it with ginger. I have tried it with both.

Colour of the chutney is different from the step by step photo due to difference in lighting when the photo was taken.