Bell Pepper Chutney

Bell Pepper Coconut Chutney

Bell Pepper Coconut Chutney : Roasted bell pepper has that smoky earthy aroma about it, when mixed with sweet taste of coconut with a little spice, turns out into a deliciously tasty vegan accompaniment to any dish be it breakfast or lunch in an Indian menu.

Red Bell Peppers

What does Chutney mean ?

The term chutney comes from the East Indian “chatni “, meaning “strongly spiced,” .It is described as a condiment which usually consists of a mix of chopped fruits or vegetables, tamarind, spices and sugar added occasionally to be cooked into a chunky spread.Herbs like mint, coriander, curry leaves are also added to the chutneys to make them flavorful. Check out the different ways you can eat chutney with here.

The motivation behind trying this recipe

It all started with a talk I had with my colleague last week. I was generally enquiring about what he had for lunch.I nearly fainted when he said, ” half a sandwich”, since he was “watching what he ate these days”. In my mind ‘sandwich’ for lunch was unthinkable, leave alone half a sandwich.I was born and raised in the South of India where three course meals are a staple. I have graduated to one course meal here in this land, but meal it has to be during midday, for me to be able to function with a clear mind. The thought of not having a meal will traumatize my senses.Yet, I was intrigued.

The multi-use Indian condiment

I looked at my colleague once more, certainly he did not seem like he was raised on half a sandwich all his life. How could he manage it? This was the inspiration behind my BellPepper Coconut Chutney today. You guessed it right.I was planning to take a sandwich to work tomorrow ( no harm in trying) but spicy is my middle name, so I needed to coat the insides of my sandwich with a spicy South Indian Chutney to believe,I actually did it by the end of the day. Thus the BellPepper Coconut Chutney evolved in my kitchen as I menu planned for the upcoming week.

Bell Pepper Coconut Chutney

Bell Pepper Coconut Chutney

Recipe by Maya Shetty
0.0 from 0 votes


Prep time


Cooking time




Total time




  • 2 Red Bell Pepper

  • 1 cup Coconut fresh or desiccated

  • 1/4 tsp Jeera/Cumin seeds

  • 3 Dry red Chilies

  • 2 inches Fresh Ginger

  • 1/2 lime Lime juice

  • 2 -5 Curry leaves

  • Salt to taste

  • 1/4 cup Water


  • Roast the bell peppers on an open flame on the stove top, till their skin is browned and charred.Peel the skin away after it cools a bit.
  • Add the roasted bell pepper, grated coconut, dry red chilies, jeera/cumin seeds, ginger, lime juice, salt and blend it to a fine paste with a little water.
  • The chutney is ready to be used as a side, a dip, an accompaniment to any meal or as a spread.


  • Add very little water to keep it in a pasty consistency.
  • Spice level can be adjusted by adding or reducing the number of dry red chilies added according to ones preference.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories301
  • % Daily Value *
  • Total Fat 27g 42%
    • Saturated Fat 24g 120%
  • Sodium 21mg 1%
  • Potassium 343mg 10%
  • Total Carbohydrate 17g 6%
    • Dietary Fiber 7g 29%
    • Sugars 6g
  • Protein 3g 6%

  • Vitamin A 2%
  • Vitamin C 59%
  • Calcium 1%
  • Iron 11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Listed below are some of my published blog posts using Bell Peppers in my recipes, for your interest :

The links below are some of my previously published chutney recipes, for your interest :

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