Capsicum Chutney, Bell Pepper Chutney
by Tarla Dalal
capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with 24 amazing images.
capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney is a typical South Indian method of making chutneys and can be adapted to other veggies like radish too. Learn how to make Indian bell pepper chutney.
To make capsicum chutney, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute. Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes. Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes. Add the coconut and tamarind and sauté on a medium flame for 1 minute. Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside. Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds. Pour the tempering evenly over it and mix well. Serve with idlis, dosas or steamed rice.
Here’s a chutney that will tickle your taste buds and perk up any dish it is served with. An apt accompaniment for idli, dosa and hot steamed rice, the Indian bell pepper chutney combines the pungent, mildly spicy flavour of capsicum with the comforting taste of roasted dal, the tanginess of tamarind, the appetizing taste of sesame seeds and the spicy flavour of red chillies.
A good dose of coconut helps to hold the chutney together and also balances all the flavours. All together, the homely taste and lovely mouth-feel of this South Indian capsicum chutney for idli and dosa is sure to please everybody.
Moreover, you can also gain in some antioxidants from this nourishing accompaniment and boost your immunity. This healthy capsicum chutney can be added to a weight-watchers and heart patient's diet as well as to a diabetic menu.
Tips for capsicum chutney. 1. To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only. 2. We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to. 3. You can store the chutney in an airtight container in the fridge for 4-5 days.
Enjoy capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with step by step photos.
Capsicum Chutney, Bell Pepper Chutney recipe - How to make Capsicum Chutney, Bell Pepper Chutney
Preparation Time: Cooking Time: Total Time:
Makes 0.75 cup
For Capsicum Chutney
1 cup chopped capsicum
4 tsp sesame (til) oil
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
1/2 tbsp sesame seeds (til)
2 whole dry kashmiri red chillies , broken into pieces
10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
1/4 cup grated fresh coconut
1/2 tsp tamarind (imli)
1/2 tsp mustard seeds ( rai / sarson)
For Serving With Capsicum Chutney
idlis
dosas
steamed rice
For capsicum chutney
- For capsicum chutney
- To make {span class="bold1"}capsicum chutney{/span}, heat 2 tsp of sesame oil in a broad non-stick pan add the urad dal and chana dal and sauté on a medium flame for 1 minute.
- Add the sesame seeds, dry red chillies, 5 curry leaves, asafoetida and sauté on a medium flame for 1 to 2 minutes.
- Add the capsicum and salt and sauté on a medium flame for 4 to 5 minutes.
- Add the coconut and tamarind and sauté on a medium flame for 1 minute.
- Cool the mixture and blend it into smooth paste using 2 tbsp water. Keep aside.
- Heat the remaining 2 tsp of sesame oil in a small non-stick pan, add the mustard seeds and the remaining 5 curry leaves and sauté on a medium flame for few seconds.
- Pour the tempering evenly over it and mix well.
- Serve the {span class="bold1"}capsicum chutney{/span} with idlis, dosas or steamed rice.
Capsicum Chutney video by Tarla Dalal
if you like capsicum chutney
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if you like capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa, then also try other chutney recipes like
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- Mysore chutney recipe | South Indian Mysore chutney | with 17 amazing images.
- khajur imli ki chutney | date and tamarind chutney | pressure cooked meethi chutney | homemade khajur imli ki chutney | with amazing 16 images.
what is capsicum chutney made of?
- what is capsicum chutney recipe |made of? Indian bell pepper chutney is made of 1 cup chopped capsicum, 4 tsp sesame (til) oil, 1 tsp urad dal (split black lentils), 1 tsp chana dal (split bengal gram), 1/2 tbsp sesame seeds (til), 2 whole dry kashmiri red chillies , broken into pieces, 10 curry leaves (kadi patta), a pinch of asafoetida (hing), salt to taste, 1/4 cup grated fresh coconut, 1/2 tsp tamarind (imli) and 1/2 tsp mustard seeds ( rai / sarson).
how to make capsicum chutney
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To make capsicum chutney recipe | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney, heat 2 tsp sesame (til) oil in a broad non-stick pan.
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Add 1 tsp urad dal (split black lentils). 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal.
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Add 1 tsp chana dal (split bengal gram). One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber. Chana dal has high amount of potassium and low amount of sodium which makes it very effective in regulating your blood pressure. Read this article on complete benefits of chana dal.
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Sauté on a medium flame for 1 minute. Be careful the dal should not burn. It should only turn brown in colour.
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Add 1/2 tbsp sesame seeds (til). These tiny white seeds are indeed a good source of protein. Half of daily requirement of calcium is fulfilled by consuming ½ cup of sesame seeds. Sesame seeds are a storehouse of iron, folic acid and help to prevent iron deficiency anaemia and boost your energy. The lignans, a type of polyphenol, present in seed does wonders to naturally reduce cholesterol levels. See detailed benefits of sesame seeds.
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Add 2 whole dry kashmiri red chillies , broken into pieces.
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Add curry leaves (kadi patta). Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Its antioxidant action helps to scavenge the harmful free radicals from the body and protect the health of our organs. These antioxidants may also show cancer preventive benefits. Curry leaves also aid in digestion and thus one can chew curry leaves when having a tummy ache. Some scientific research has shown that inclusion of curry leaves is beneficial for people with diabetes by stimulating insulin producing cells.
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Add a pinch of asafoetida (hing). The active compound 'coumarin' helps in managing blood cholesterol and triglyceride levels. Asafoetida is known to have anti-bacterial properties, which helps to keep asthma at bay. Asafoetida is an age-old remedy for bloating and other stomach problems like flatulence. The best solution is to gulp down little hing with water or dissolve it in water and sip it. It can also be used along with curd or almond oil as a hair mask. It helps to prevent dryness of hair and smoothen as well as strengthen hair.
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Sauté on a medium flame for 1 to 2 minutes.
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Add 1 cup chopped capsicum. Rich in vitamin C, capsicum protect and maintain the lining of the heart. Low glycemic index (40) colourful capsicum are immune boosters. Colourful capsicums are not only visually appealing but also good for your eyes too, as they contain antioxidant Lutein, which protects the eye from cataracts and degeneration of the eye. Capsicum is high in Folate or folic acid, which is important for rapid growth and multiplication of red blood cells and white blood cells in the bone marrow. See detailed benefits of capsicum.
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Add salt to taste.
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Sauté on a medium flame for 4 to 5 minutes. The capsicum will turn slightly soft after cooking.
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Add 1/4 cup grated fresh coconut. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of coconut for Diabetics. See here for 10 amazing benefits of coconut.
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Add 1/2 tsp tamarind (imli).
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Sauté on a medium flame for 1 minute.
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Cool the mixture and blend it into smooth paste using 2 tbsp water.
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Then we have to temper it. Heat the remaining 2 tsp sesame (til) oil in a small non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson). The mustard seeds are known to be an excellent source of calcium, magnesium, selenium, potassium and phosphorus. They also contain vitamins like vitamin A, vitamin K, vitamin C and folate. The isothiocyanates and other phenol compounds in mustard seeds are known to prevent cancer and also exhibit anti-inflammatory and anti-bacterial properties. Mustard seeds are usually consumed in small quantities, often as a tempering. Consuming large amounts of these seeds might cause abdominal discomfort.
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Also add the remaining 5 curry leaves (kadi patta). Curry leaves have antioxidant, antimicrobial and anti inflammatory properties and is thus used widely in Ayurvedic medicines. Its antioxidant action helps to scavenge the harmful free radicals from the body and protect the health of our organs. These antioxidants may also show cancer preventive benefits. Curry leaves also aid in digestion and thus one can chew curry leaves when having a tummy ache.
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Sauté on a medium flame for few seconds.
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Pour the tempering evenly over it and mix well.
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Serve capsicum chutney | Indian bell pepper chutney | South Indian capsicum chutney for idli and dosa | healthy capsicum chutney | with idlis, dosas or steamed rice.
tips for capsicum chutney
-
To get the perfect colour of this chutney, we recommend the use of Kashmiri chillies only.
-
We have used sesame oil as it gives the necessary aroma and flavour to chutney and pickles, but you can use any other oil if you wish to.
-
You can store the chutney in an airtight container in the fridge for 4-5 days.
health benefits of capsicum chutney
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Capsicum chutney – a healthy accompaniment.
- Low calorie capsicum have been presented in a flavourful way in this chutney for all the health conscious.
- Capsicum have capsaicin which have antioxidant property. They help promote heart health.
- Capsicum also abound in vitamin C. This nutrient boosts immunity.
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Weight watchers, diabetics and heart patients can serve this chutney as an accompaniment to a variety of snacks like bajra carrot onion uttapa and healthy oats dosa.
| Energy | 35 cal |
| Protein | 0.5 g |
| Carbohydrates | 1.4 g |
| Fiber | 0.7 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 64.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 15.3 mg |
| Folic Acid | 3.2 mcg |
| Calcium | 6.6 mg |
| Iron | 0.2 mg |
| Magnesium | 4.7 mg |
| Phosphorus | 14.3 mg |
| Sodium | 1.3 mg |
| Potassium | 35.8 mg |
| Zinc | 0.1 mg |