Capsicum chutney is a luscious and versatile condiment. It adds a burst of flavour to your meals compared to other chutneys. This capsicum chutney recipe takes the crisp and somewhat sweet flavour of capsicums and smoothes it into a tangy chutney that suits a wide variety of dishes effortlessly. This chutney is made with fresh capsicums saut ed with aromatic spices, enriched with the nuttiness of roasted lentils and the heat of dried red chillies. A hint of tamarind adds another level of tangy flavour, perfectly balancing the undertones of the sweet with the smoky. This capsicum chutney recipe is easy and quick to make, thus perfect for an easy add-on to your menu. Whether served with hot dosas, fluffy idlis, steamed rice, or spread over sandwiches and wraps, it always elevates the flavour of the moment. The colour of capsicum chutney is beyond vibrant; its taste is rich and makes it a great complement to both traditional and modern dishes. Packed with the goodness of vitamins, antioxidants, and dietary fibre, this capsicum chutney is a healthy option for those seeking to increase vegetable intake. The recipe is highly adaptable so that you can adjust the spice level and ingredients according to your taste. Whether it is a need to create a new flavour for capsicum or an exciting change to the usual chutney, this capsicum chutney recipe will surely be one of your favourites. Try it today and experience the irresistible taste and aromatic flavour!

• 2 capsicum
• 1/2 tsp mustard seeds
• 4 red chilli
• Salt
• 1 tsp chana dal
• Curry leaves
• 1 tsp urad dal
• Tomato
• 2 tbsp oil
• 1 pinch hing

• Capsicum chutney is an underdog that we didn't even know about—sweet, tangy, spicy, and smoky, it's the condiment you'll want to pair with everything from dosa to plain rice.
• Start by chopping up 2 capsicums (any color) and 2 ripe tomatoes—because that's your flavor-packed base.
• Heat 2 tablespoons of oil in a pan, toss in 1 teaspoon each of urad dal and chana dal, and let them brown.
• Add 4 dried red chilies for a fiery kick and saut until everything smells nutty and divine.
• Next, add the chopped capsicum and tomatoes, stirring occasionally.
• Cook until they're soft and caramelized—the flavors will thank you.
• Let the mixture cool to room temperature because blending hot ingredients is a rookie mistake.
• Once cooled, blitz it into a smooth paste with a bit of salt and a splash of water (just enough to keep it thick and luscious).
• For the final magic, heat 1 tablespoon of oil, toss in 1/2 teaspoon mustard seeds until they pop, and add a pinch of asafoetida along with a few curry leaves.
• Pour this tempering over your capsicum chutney and stir.
• Bright, vibrant, and bursting with flavor, this capsicum chutney is a multitasker—serve it fresh with idlis, smear it on a sandwich, or use it as a dip for your chips.