Capsicum chutney recipe - Chutney for roti and parathas

Capsicum or bell pepper chutney recipe - Today I am going to share a very simple, easy and quick capsicum chutney recipe that can be prepared with few  basic ingredients. This capsicum chutney  is a great accompaniment to dosas, idlis, theplas and parathas.  Capsicums, green chilly, ginger and garlic are delicately roasted on stove flame and then blend them to a smooth  paste to make the chutney.  This chutney has mild smoky flavor.

Whenever I make dosa, idli, parathas or theplas,  I make chutney and capsicum chutney is one of them. To avoid extra oil in the chutney,  I have not added tempering to it. You can add mustard seeds, broken red chillies and asafoetida tempering to this chutney.  You can serve this capsicum chutney as a side dish to rice and curry. Even this chutney can be used to make bread sandwiches. I served it with the dal dosa that I had posted  the recipe earlier.

Capsicum Chutney Recipe

Prep time : 5 mins
Cook time : 10 mins
Total time : 15 mins
Recipe type : Chutney
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 5 capsicums , roasted
• 7 -8 cloves garlic/ lasun, roasted
• 1/6" ginger / adrak, roasted
• 1 large green chilli, roasted
• 1/2 lemon
• Salt as required

Method

1. Wash the capsicums and pat to dry. Roast them on stove top till dark spot appears from all sides. Allow it to cool.
2. Scrape out the dark spots with the back of a knife .
3. Slit the capsicums and remove the seeds. 
4. Roast the ginger, garlic and green chilly, separately on stove flame until  they  turn to light brown and aromatic. 
5. Mix the capsicums, green chilly, ginger and gralic together and allow them to cool.
6. Then grind them together through a mixer to a smooth paste using little bit of drinking water. 
7. Transfer to  a bowl and add salt. Squeeze the lime in it. 
8. Now you can add tempering to it. Serve the capsicum chutney with dosa, idli, parathas and theplas.

Capsicum chutney - step by step pictures

1.  Wash the capsicums and pat to dry. Roast them on stove top till dark spot appears from all sides. Allow it to cool.

2.  Scrape out the dark spots with the back of a knife .

3.  Slit the capsicums and remove the seeds. Roast the ginger, garlic and green chilly, separately on stove flame until  they  turn to light brown and aromatic. Mix the capsicums, green chilly, ginger and gralic together and allow them to cool.

4.  Then grind them together through a mixer to a smooth paste using little bit of drinking water. Transfer to  a bowl and add salt. Squeeze the lime in it. Now you can add tempering to it. Serve the capsicum chutney with dosa, idli, parathas and theplas.