Chutneys are staple in most South Indian homes. We make Idli | dosa for breakfast and dinner on most days. For this, we make a variety of chutneys. We usually make coconut-based chutneys, onion-tomato-based chutney, and peanut chutney. This chutney is without the addition of coconut. Also, we are using the most versatile capsicum as the main ingredient in this. I have not used tomato in this chutney recipe. We get tri-color capsicum in one pack in the market. I mostly use the green capsicum sambar and most of the North Indian gravies. The red capsicum, I make chutney or dip as it gives a nice taste to it. I used onion, red capsicum, and onions in this recipe. Apart from this urad dal and red chili are used in this red capsicum chutney. I have given some variations in the notes section below. Check out the Idli and dosa recipe Also, check out, Ellu chutney, Madurai Getti chutney, Milagai chutney, carrot chutney and Kadamba chutney
In a pan add 3 tsp of oil and add the urad dal, red chili, and tamarind.Saute till the dal turns light golden brown.
Now add in the chopped onions and red capsicum to this.Cook for 4-5 mins till the capsicum gets cooked.Add salt to this.
Once done, transfer this to a mixie jar.Grind this into a fine paste, and add water to adjust the consistency.
Temper mustard seeds and curry leaves in 1 tsp of oil.Add this to the chutney.Tasty Capsicum chutney is ready.
You can serve this with Idli, dosa, and even chapati.You can spread this on the bread too.
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