February 4, 2013

Spicy & Tangy Red Bell Pepper Chutney

Here is a simple tongue tickling chutney recipe that is both tangy and a tad spicy, a perfect accompaniment for Dosa, Idly, Upma, Roti, Chappati or even Rice. I got this recipe from my dear colleague, whom I have nick-named the Chutney Queen. Sorry Savi for publicly proclaiming it :) As the nick name suggests, she is truly a chutney expert who can literally transform any veggie into a delicious chutney...I know.. “Isn't that some skill??”  This is one of my personal favorites out of her vast repertoire. Ever since getting introduced to it a few months back, I have been frequently making it for my family and they just simply love it. 

Serves 4
1/2 Tsp - Mustard seeds
3 Tablespoon - Urad dal
3 - Dry Red Chilly
1/4 Tsp – Jeera / Cumin seeds
1 pinch – Hing /Asafoetida
3 - Garlic
2 - Red bell pepper, chopped
1/8 Tsp - Turmeric
Curry leaves
1 small ball - Tamarind
1/4 Cup – Cilantro / Fresh coriander leaves, chopped

  • Heat oil in a heavy bottomed pan and add mustard seeds; let them splutter 
  • Add the dry red chilly, whole jeera, urad dal and sauté until the urad dal turns golden brown. 
  • Just before taking the pan off the heat add hing/asafetida. 
  • Transfer the mixture to a blender (preferably the smallest jar) and pulse it to make a fine powder. 
  • Heat some oil in the same pan and add garlic, curry leaves, turmeric powder and red bell pepper 
  • Sauté it until bell pepper is soft but do not overcook it or else the chutney will loose its red color 
  • Take this off the heat and let it cool 
  • Transfer the sautéed bell pepper mixture, cilantro, pulp of tamarind to a blender and pulse until you get a smooth mixture. 
  • Add the powdered urad dal mixture and pulse again. 
  • Serve with DosaIdly, Upma, Roti, Chappati or Rice
Great Leftover Tip
  • If you have left over chutney, smear it over grilled bread with a slice of cheese..yummy pannini for your brown bag is ready!!!


  1. That's a great recipe..ur friend is indeed a chutney queen and tap hanks for sharing this :)

  2. loos so yummy

  3. Great recipe. I prepare capsicum chutney often but this seems to be different and tasty. the Ingredients picture looks awesome.

  4. beautiful pics. i loved the spoon.

  5. Lovely recipe Shema, with all those warming spices it must smell heavenly

  6. First, your photographs are STUNNING! So gorgeous! Especially the first one.
    And second, this recipe sounds delicious.

  7. Hi,

    First time here.
    Liked the blog and the pics too.

    Raksha - Raksha's Kitchen



  8. One of my colleagues is also a 'Chutney queen'...and she is always bringing one or the other kinds n they are always yumm...

    Love your snaps Shema and the chutney sounds awesome!

  9. Shema, this is a wonderful recipe, bell peppers and curry leaves is a unique combination!

  10. That's a quick and easy recipe Shema. I make mine with "vadagam" (it's a Tamil condiment) and it makes it taste extremely delicious. We also make bell pepper thogayals.


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