Green Chilli Capsicum Paste Recipe – Authentic Indian Chutney

Last Updated on 4 months by Neha Deshmukh

Green Chilli Capsicum Paste Recipe – Authentic Indian Chutney

Hey everyone! Today, I’m sharing a recipe that’s a staple in my kitchen – a vibrant, flavourful Green Chilli Capsicum Paste. It’s more than just a chutney; it’s a flavour bomb that adds a zing to everything from snacks to meals. I first made this years ago, trying to recreate a version my aunt used to make, and it’s been a family favourite ever since. It’s a little bit spicy, a little bit tangy, and totally addictive!

Why You’ll Love This Recipe

This Green Chilli Capsicum Paste is seriously versatile. It’s fantastic with pakoras, samosas, or even spread on sandwiches. It’s a wonderful accompaniment to idli and dosa for breakfast, or a flavourful addition to your dal-chawal. Plus, it’s surprisingly easy to make, and the flavour develops beautifully as it sits. You’ll love having a jar of this homemade goodness ready to go!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious paste:

• 3 big capsicums (around 300g)
• 8-10 green chillies (adjust to your spice preference)
• 2-3 tbsp tamarind paste
• 1 large onion
• 1 tbsp oil (plus extra for tempering)
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 tbsp split black gram dal (chana dal)
• 0.5 tbsp channa dal (split chickpeas)
• 1-2 dry red chillies
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! Using fresh, good-quality capsicums and chillies makes all the difference.

• Green Chillies: The type of green chilli you use will impact the heat. I usually use long, slender green chillies for a milder flavour, but you can use spicier varieties like bird’s eye chillies if you like it hot!
• Tamarind Paste: Tamarind provides that lovely tang. You can find it in most Indian grocery stores.
• Asafoetida (Hing): Don’t skip this! It adds a unique umami flavour that really elevates the paste. It also aids digestion – a little kitchen secret my grandmother always shared. A little goes a long way, though, so just a pinch is perfect.
• Dals: Using a mix of black gram dal and chana dal adds a lovely texture and nutty flavour when tempered.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 teaspoons of oil in a pan. Sauté the green chillies for 4-5 minutes until they’re slightly charred. This step is key for developing that smoky flavour. Remove and let them cool.
2. In the same pan, add a little more oil and stir-fry the capsicum pieces for about 3 minutes. You want them to soften slightly, but still hold their shape. Remove and cool.
3. Now, it’s time to grind! Add the sautéed chillies, capsicum, and tamarind paste to a grinder or food processor. Grind into a coarse mixture – you don’t want it completely smooth.
4. Heat the remaining oil in a separate pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, split black gram dal, channa dal, dry red chillies, curry leaves, and asafoetida. Let everything sizzle for a minute or two – this is the tempering, and it’s where all the magic happens!
5. Add the sliced onion to the tempered spices and fry until translucent.
6. Pour the ground chilli-capsicum paste into the pan with the tempered onions. Cook on low-medium heat for 15-18 minutes, stirring frequently. This allows the flavours to meld together beautifully.
7. Season with salt to taste. Let it cool completely, then store it in an airtight container.

Expert Tips

• Don’t overcrowd the pan when sautéing the chillies and capsicum. Work in batches if needed.
• Adjust the amount of green chillies to control the spice level.
• Be careful when tempering the spices – they can splutter!

Variations

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the green chillies before sautéing. For extra spice, add a pinch of cayenne pepper.
• Storage Life Extension: Adding a tablespoon of vinegar or lemon juice can help extend the shelf life of the paste.
• Using Different Capsicum Colors: Feel free to experiment with different coloured capsicums – red, yellow, or orange – for a slightly sweeter flavour and a vibrant look. My friend, Priya, loves using a mix of colours!
• Festival Adaptations: This paste is amazing during Diwali and other festivals. It’s the perfect accompaniment to all the savoury snacks.

Serving Suggestions

Honestly, you can serve this paste with almost anything! Here are a few of my favourites:

• Pakoras and Samosas
• Idli and Dosa
• Spread on sandwiches or wraps
• As a side with dal-chawal
• With grilled meats or vegetables

Storage Instructions

Store the cooled paste in an airtight container in the refrigerator. It will stay fresh for up to a week.

FAQs

• What type of oil is best for this paste? You can use any neutral-flavoured oil like sunflower oil, vegetable oil, or groundnut oil.
• Can I use store-bought tamarind paste? Absolutely! Just make sure it’s good quality.
• How can I adjust the heat level of this chutney? Remove the seeds from the green chillies, or use milder chillies.
• What is the role of asafoetida in this recipe? Asafoetida adds a unique umami flavour and aids digestion.
• Can this paste be frozen for longer storage? Yes, you can! Freeze it in small portions for up to 3 months.

Enjoy making this delicious Green Chilli Capsicum Paste! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!