Spicy Capsicum Chutney Recipe – Red Chilli & Chana Dal Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Capsicum Chutney Recipe – Red Chilli & Chana Dal Delight

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Especially South Indian breakfasts like idli and dosa. Today, I’m sharing my go-to recipe for a vibrant, flavourful Spicy Capsicum Chutney. It’s got a lovely kick from the red chillies, a nutty depth from the chana dal, and it’s surprisingly easy to make. I first stumbled upon a version of this at a friend’s place in Bangalore, and I’ve been tweaking it ever since to get it just right!

Why You’ll Love This Recipe

This chutney is a real winner for a few reasons. It’s quick – ready in under 20 minutes! The combination of capsicum, chillies, and chana dal is just amazing. It’s a fantastic way to add some spice and flavour to your breakfast, lunch, or even dinner. Plus, it’s a great way to use up any leftover capsicum you might have.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 whole Red Capsicum
• 2 small Tomatoes
• 2 Garlic cloves
• 4 Red chillies (adjust to your spice preference!)
• 2 teaspoons Chana Dal (split chickpeas)
• 2 teaspoons Oil
• 0.5 teaspoon Mustard seeds
• 1 teaspoon Urad Dal (split black lentils)
• 1 sprig Curry Leaves
• 1 pinch Asafoetida (hing)

Ingredient Notes

Let’s talk about a few key ingredients. They really make this chutney special!

• Chana Dal: This isn’t just a filler! Chana dal adds a lovely nutty flavour and a wonderful texture to the chutney. It’s a staple in South Indian cooking, used in everything from sambar to vada.
• Red Chillies: These bring the heat! Feel free to adjust the quantity depending on how spicy you like things. I usually use a mix of Byadagi (for colour) and Guntur chillies (for heat).
• Asafoetida (Hing): Don’t skip this! It might smell a little funky on its own, but it adds a unique umami flavour that’s essential in many South Indian dishes. It also aids digestion – a little bonus! It’s a bit of an acquired taste, but trust me, it works wonders.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the chana dal and red chillies. Heat the oil in a pan and add the chana dal and red chillies. Roast until the dal is golden brown and the chillies are slightly blistered. Drain and set aside.
2. In the same oil, add the mustard seeds. Once they start to splutter, add the urad dal, asafoetida, and curry leaves. Let them sizzle for a few seconds, then transfer everything to a bowl. This is your tempering – it adds so much flavour!
3. Now, sauté the chopped capsicum and garlic in the remaining oil for about 1-2 minutes, until they soften slightly.
4. Add the tomatoes and cook until they become soft and mushy. Let the mixture cool down a bit before moving on.
5. Time to grind! Add the roasted chana dal, red chillies, and a pinch of salt to a mixer grinder and grind into a coarse powder.
6. Next, add the sautéed vegetables to the mixer and grind everything together into a smooth chutney. Add a little water if needed to get the right consistency.
7. Finally, mix the chutney with the tempered spices. And that’s it! Serve fresh with your favourite South Indian breakfast.

Expert Tips

• Don’t overcrowd the pan when roasting the chana dal and chillies. Roast in batches if necessary.
• Letting the tomato-capsicum mixture cool down before grinding prevents the chutney from becoming too hot.
• Adjust the amount of water you add while grinding to achieve your desired consistency. Some people like it thick, others prefer it a little runny.

Variations

This chutney is pretty versatile! Here are a few ways to customize it:

• Spice Level Adjustments: If you’re sensitive to spice, reduce the number of red chillies or remove the seeds before grinding. For extra heat, add a green chilli or a pinch of chilli powder.
• Regional Variations:
  • Andhra Style: Add a tablespoon of peanut powder for a richer, nuttier flavour.
  • Tamil Nadu Style: Include a small piece of ginger while grinding for a zesty kick.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) is also gluten-free, as some brands may add wheat flour as a stabilizer.

Serving Suggestions

This chutney is amazing with:

• Idli
• Dosa
• Vada
• Uttapam
• Even as a spread for sandwiches!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. The flavour might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best way to control the spice level in this chutney? Start with fewer chillies and taste as you go. You can always add more, but you can’t easily take away the heat!
• Can I use a different type of dal instead of Chana Dal? While chana dal is traditional, you could try toor dal (split pigeon peas) in a pinch. It will alter the flavour slightly.
• How can I make this chutney ahead of time? You can make the chutney a day in advance and store it in the fridge. The flavours will meld together beautifully.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique umami flavour and aids digestion. It’s a key ingredient in many South Indian dishes.
• Can this chutney be frozen for later use? Yes, you can freeze it! Store it in an airtight container for up to a month. Thaw completely before serving.

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