When it comes to South-Indian Chutneys, the options are endless and here’s a yet another delicious variation using Capsicum or Green Bell Peppers. Capsicum, garlic tomatoes, coconut and cilantro come together to form a winning dish here. The incredible flavors are bolstered by the addition of cumin seeds, channa dal and urad dal. Serve it with idlis, dosas, upma, kozhkaattai, Millet Flakes Poha or even as a dip of vadas or cutlets.

This recipe serves 4


  1. Capsicum – 1 medium yielding 1 cup chopped
  2. Urad dal – 1 tsp
  3. Jeera/Cumin Seeds – 1 tsp
  4. Chana Dal – 1 tsp
  5. Tomato – 1 medium
  6. Green Chili – 1
  7. Red Chili – 1
  8. Garlic – 2 pods (Optional)
  9. Salt – 1 tsp
  10. Grated Coconut – 1/2 cup
  11. Coriander – 1/4 cup
  12. Tamarind – 2 tiny dots
  13. Oil – 1 tsp + 1tsp
  14. Mustard Seeds – 1/2 tsp
  15. Urad Dal – 1 tsp
  16. Hing – a small pinch
  17. Curry Leaves -1 small sprigs


  1. Roughly chop the capsicum and tomatoes. Slit the green chili. Tear the coriander leaves. Keep the stem.
  2. Heat 1 tsp oil in a heavy-bottomed pan. Add the urad dal, jeera and channa dal. Sautee for 2 mins. Add the capsicum, green chili, red chili, garlic, tomato and salt and cook until the veggies are softened. About 5 mins.
  3. Add the coconut and coriander leaves and cook for just 1 more minute. Let cool
  4. Transfer to a blender and grind to a fine puree along with tamarind. Transfer to a bowl
  5. Heat oil in a pan. Add the mustard seeds, urad dal and hing. When the mustards seeds have spluttered and urad dal has browned, add the curry leaves and pour the tempering over the chutney.
  6. Serve with dosa, idli, upma, kozhakattais etc

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