Spicy Tomato Capsicum Chutney Recipe – South Indian Style

Last Updated on 4 months by Neha Deshmukh

Spicy Tomato Capsicum Chutney Recipe – South Indian Style

Introduction

Okay, let’s be real – a good chutney can make a meal, right? Especially when it comes to South Indian breakfasts like dosa and idli. I remember the first time I tried making this Spicy Tomato Capsicum Chutney… it was a bit of a learning curve, but now it’s a family favorite! It’s vibrant, flavorful, and has just the right amount of kick. Trust me, once you try this, you’ll be making it again and again.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s quick to whip up – perfect for busy mornings or when you need a flavour boost for lunch. Plus, the combination of sweet tomatoes, slightly crunchy capsicum, and fiery spices is just chef’s kiss. It’s a fantastic way to add a little South Indian flair to your everyday meals.

Ingredients

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

• 1 tbsp oil
• 1 tsp urad dal (split black lentils)
• 1 tsp channa dal (split chickpeas)
• 4 Kashmiri red chilies (adjust to taste)
• 1 garlic clove, finely chopped
• ½ onion, finely chopped (about 80g)
• 1 tomato, chopped (about 120g)
• 1 capsicum (bell pepper), diced (about 100g)
• 1 tbsp water
• 1 tsp oil (for tempering)
• ½ tsp mustard seeds
• ½ tsp urad dal (for tempering)
• 1 pinch hing (asafoetida)
• Few curry leaves (about 8-10)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney special:

• Kashmiri Red Chilies: These aren’t just for color (though they do give a beautiful red hue!). They have a mild heat, so you get a lovely spice without being overwhelmed. If you can’t find them, you can use regular red chilies, but start with fewer and taste as you go.
• Urad Dal & Channa Dal: These lentils add a wonderful texture to the chutney. They become slightly crispy when fried, giving it a nice bite.
• Hing (Asafoetida): Don’t skip this! It might smell a little funky on its own, but it adds a unique savory flavour and is known for its digestive benefits. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tbsp oil in a pan over medium heat. Add the 1 tsp urad dal and 1 tsp channa dal, along with the 4 Kashmiri red chilies. Fry them until they turn golden brown – keep an eye on them, they can burn quickly!
2. Add the finely chopped 1 garlic clove and sauté for about a minute, until the raw aroma disappears.
3. Now, stir in the finely chopped ½ onion and cook until it becomes translucent.
4. Add the chopped 1 tomato and cook until it’s soft and mushy. This usually takes about 5-7 minutes.
5. Mix in the diced 1 capsicum and sauté until it’s slightly tender, around 3-4 minutes.
6. Let the mixture cool down completely. This is important! Then, transfer it to a blender and add 1 tbsp water. Blend until you get a smooth, consistent paste.
7. Time for the tempering! Heat 1 tsp oil in a small pan. Add the ½ tsp mustard seeds, ½ tsp urad dal, a pinch of hing, and the curry leaves. Let them crackle and sizzle – it smells amazing, doesn’t it?
8. Pour the tempering over the blended chutney and mix well. That’s it!

Expert Tips

• Cooling the mixture completely before blending is key for a smooth chutney.
• Don’t overcrowd the pan when frying the dals and chilies. Fry in batches if needed.
• Adjust the amount of red chilies to your spice preference.

Variations

• Spice Level: For a milder chutney, remove the seeds from the red chilies. For a medium kick, leave some seeds in. And if you like it hot, add a few green chilies! My friend, Priya, always adds a tiny bit of ghost pepper for an extra zing.
• Festival Adaptations: This chutney is a wonderful addition to any South Indian festive meal. Serve it alongside idli, dosa, vada, or even pongal during occasions like Ugadi or Onam.
• Coconut Addition: For a creamier chutney, add 2 tablespoons of grated coconut when blending.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With dosa and idli – a classic pairing!
• As a side with rice and roti.
• Spread it on sandwiches or wraps for a flavourful kick.
• Serve it with pakoras or vegetable fritters.

Storage Instructions

• Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

1. Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance. The flavours actually develop even more over time.
2. What is the best way to store leftover chutney? Store it in an airtight container in the refrigerator. Adding a tiny drop of oil on top can help prevent it from drying out.
3. Can I adjust the spice level of this chutney? Definitely! Reduce or increase the number of red chilies to suit your taste.
4. What can I substitute for capsicum in this recipe? You can use carrots or even green tomatoes as a substitute for capsicum.
5. What is hing and where can I find it? Hing (asafoetida) is a resin with a pungent smell. You can find it at most Indian grocery stores, usually in powder form.
6. Is this chutney suitable for freezing? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!