Red Bell Pepper Chutney

Red Bell Pepper Tomato Chutney

The rains haven’t stopped since a week, to say that I am aching for some sunlight this Spring season would be an understatement. Mother Nature, we seriously need some sunshine!


Wanting something to spice up the otherwise dull gloomy morning, I searched for inspiration, as always with a wide open refrigerator door. This being a long weekend for Memorial Day, we were planning on a little road trip, considering the weather I am not sure how much of that is possible, always helps to have something handy to have a little picnic, if the weather permits, I thought.


The Bell Pepper chutney seemed like a good fit, it can go on bread slices, can dip it with  some fresh veggies or have them with Idli’s on a trip, a mini picnic seemed like a good idea, looking outside the window the weather was not promising ! Yet, I focussed on the chutney making, perhaps , just perhaps, by the time I am done with this chutney, the sun might decide to come out after all…..



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Red Bell Pepper Tomato Chutney

Red Bell Pepper Tomato Chutney

Recipe by Maya Shetty
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Prep time

Cooking time


Total time



  • 2 large Red Bell Pepper ( chopped into small pieces )

  • 2 large Tomatoes (finely sliced )

  • 3 tbsp Channa dhal

  • 6 -7 Dry red chilies

  • 2 Green chilies

  • 1 tsp Cumin seeds/ Jeera

  • 2 tbsp Coriander leaves

  • Salt to taste

  • 2 tbsp Coconut oil

  • For seasoning/ tempering:
  • 1 tsp Coconut Oil

  • 1/2 tsp Mustard seeds

  • 2 Red chilies

  • A sprig Curry leaves

  • A pinch Asafoetida


  • In a thick bottomed vessel add 2tbsp of coconut oil and when warm add the channa dhal & cumin seeds/jeera, wait till it turns a golden brown color , then add the dry red chillies along with the green ones & saute. Set aside to cool.
  • Now in the same vessel after emptying the contents into a bowl, add the red bell pepper pieces & saute till the raw smell disappears. Let it roast a bit, then add the tomatoes and saute some more till the moisture evaporates, & the mix becomes a little thicker.
  • Add this mixture to the cooled down channa & Cumin seeds/Jeera mix & blend it all together into a fine paste. Add salt to taste & set aside.
  • Do the seasoning in a seasoning bowl with a little oil and mustard seeds, when the mustard splutters add the dry chillies & remove from heat. Pour the seasoning mix on the chutney for added flavor after adding a pinch of asafoetida.
  • Goes well as a spread on sandwich, can eat it as a dip with Idli’s ( steamed Indian dumplings ) or Dosa ( Indian pancakes/crepe’s). Enjoy!

Sharing links below to my previously published chutney recipes that can  for your interest :

Chutneys, go very well with South Indian breakfast items like Idli, Dosa, Paniyaram to name a few. Sharing links below of some of my previously published South Indian breakfast items for your interest.

Red Bell Pepper Chutney
Red Bell Pepper Chutney

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