Green Capsicum Chutney Recipe

I am trying out a variety of vegetable based chutneys inspired by the cuisine of Andhra. This is the latest addition to that list. It has a great visual appeal with a brilliant green colour and tastes as good as it looks. You don’t have to feel limited with the usual coconut and tomato chutneys. Explore some new flavors and you will definitely feel better and refreshed. Try it out and enjoy with idlis/dosas!

green-capsicum-chutneyBell peppers have more Vitamin C than an Orange.

Cuisine : Indian
Category : Chutneys
Serves : 4

Preparation Time : 5 min
Cooking Time : 10 min


Heat oil in a pan → Fry chana dal & add cubed capsicums, slit green chillies → Saute with a pinch of salt till they are cooked → Add grated coconut, coriander leaves & switch off the stove → Grind in a mixer grinder by adding water & salt → Temper with mustard & urad dal.


  • 2 small Capsicum
  • 2 Green chillies
  • 2 tbsp Grated coconut
  • A handful of Coriander leaves
  • 2 tsp Chana Dal (Kadalai paruppu)
  • 2 tsp Oil
  • Salt as required

  To Temper:

  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 1 tsp Oil

1. Cut the capsicum into cubes. Heat oil in a pan. Add the chana dal and fry till brown. Add the capsicum, slit green chillies and saute with a pinch of salt till they are cooked.
green-capsicum-chutney-step-12. Add the grated coconut and coriander leaves. Switch off the stove and mix well. The heat of the pan is enough to cook them.
3. Cool and grind in a mixer grinder by adding water and salt. Temper the chutney with the ingredients given under ‘To Temper’. Serve with idlis/dosas.


  • You can add tamarind while grinding.
  • You can also use red chillies instead of green chillies. But I have used green chillies to get that splendid green colour.


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