Capsicum Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Capsicum Chutney Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to spice up your meals. This Capsicum Chutney is a total game-changer. It’s a South Indian staple in my family, and honestly, once you try it, you’ll be hooked! I first made this when I was trying to recreate my grandmother’s flavors, and it took a few tries, but this recipe is it.

Why You’ll Love This Recipe

This Capsicum Chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to idli, dosa, vada, and even rice. Plus, it comes together in under 20 minutes – perfect for a quick weeknight meal or when you have unexpected guests. The blend of spices creates a wonderful depth of flavor that’s both tangy and spicy.

Ingredients

Here’s what you’ll need to make this amazing chutney:

• 2 big capsicum (around 200g)
• 2 tablespoon chana dal (split chickpeas) – about 30g
• 4 dry red chillies
• 1 teaspoon cumin seeds – about 5g
• 1 teaspoon tamarind – about 5g
• 2 tablespoon coconut, grated – about 20g
• 1 tablespoon coriander leaves, chopped – about 5g
• 2 teaspoon oil
• Salt to taste
• 2 teaspoon oil (for tempering)
• ¾ teaspoon mustard seeds – about 3g
• 1 small sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Using fresh, crisp capsicum is key – it really makes a difference in the texture and flavor. I prefer the green ones, but you can experiment with red or yellow for a slightly sweeter chutney.

The spice blend is where the magic happens. Don’t skimp on the dry red chillies if you like a good kick! And the tamarind? It’s essential for that signature South Indian tang. It balances the spice beautifully. You can adjust the amount to your liking, of course.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a kadai (or a small pan) with 1 teaspoon of oil. Add the cumin seeds, chana dal, and dry red chillies. Fry them until the chana dal turns golden brown and the spices are fragrant – this usually takes about 2-3 minutes. Be careful not to burn them! Once done, set this mixture aside to cool.
2. In the same kadai, add another teaspoon of oil. Sauté small onions (shallots) followed by chopped capsicum for 2-3 minutes, until they soften slightly. You don’t want them mushy, just a little tender.
3. Now, add the coconut, coriander leaves, tamarind, and salt to the pan. Sauté briefly for another minute, just to combine the flavors. Then, take the pan off the heat and let the mixture cool completely. This is important for a smooth chutney!
4. Once cooled, transfer the mixture to a grinder. Add the fried lentils and spices, and grind everything into a smooth chutney. Add a little water as needed to get the right consistency. I usually start with a tablespoon at a time.
5. Finally, let’s make the tempering! Heat 2 teaspoons of oil in a small pan. Once hot, add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds. Pour this tempering over the chutney and mix well. The sizzle is the best part!

Expert Tips

• Don’t overcrowd the pan when frying the spices. Fry in batches if needed.
• Cooling the mixture completely before grinding is crucial for a smooth chutney. Trust me on this one!
• Adjust the amount of red chillies and tamarind to suit your spice preference.
• For a smoother chutney, soak the chana dal in water for 30 minutes before frying.

Variations

This chutney is pretty amazing as is, but here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, reduce the number of red chillies or remove the seeds. For extra heat, add a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real kick!
• Regional Variations: Andhra-style chutney often includes a touch of garlic, while Tamil Nadu versions might use a bit of asafoetida (hing) in the tempering.
• Festival Adaptations: This chutney is fantastic with Diwali snacks like murukku and thattai. It’s also great with festive dosas and idlis.

Serving Suggestions

This Capsicum Chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vada and pakora.
• Spread on sandwiches or wraps.
• Served alongside rice and dal.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to adjust the consistency.

FAQs

Let’s answer some common questions:

• What type of capsicum works best for this chutney? Green capsicum is traditional, but you can use red or yellow for a slightly sweeter flavor.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld.
• How can I adjust the consistency of the chutney? Add water, one tablespoon at a time, until you reach your desired consistency.
• What is the best way to store leftover chutney? Store in an airtight container in the refrigerator for up to 3-4 days.
• Can I use pre-soaked tamarind pulp instead of whole tamarind? Absolutely! Use about 1 tablespoon of tamarind pulp.

Enjoy! I hope you love this Capsicum Chutney as much as my family does. Let me know in the comments how it turns out for you!