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Capsicum – Tomato Chutney / Pachchadi

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Recipe Cooked, Photographed and Written by Praveena

Prep Time:2 mins   Cooking Time:10 mins   Cuisine:Indian

This is one easy & absolutely lip smacking chutney which can be made intsantly and has multiple uses. It goes very well with Indian breakfast items like idli, dosa, upma, uthappam, dhokla, paratha, pongal, vada etc. On the contrary it works prefectly as a spread for any sandwich / wrap. Ofcourse, its a Vegan + Glutenfree + Dairyfree recipe.

You can add onion & garlic to this recipe, where I mentioned as optional ingredients.

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

See my chutney collection here⇒ Chutney / Pachchadi / Dip

Related Posts: Idli Tomato Chutney / Tomato Pachchadi , Peanut Chutney / Palli Pachchadi , Bell Pepper – Lentil Fritters / Capsicum Punugulu 

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‘Capsicum – Tomato Chutney’ in a serving bowl, garnished with fresh coriander and the tempering


  • Capsicum / Bell Pepper pieces  – 1 cup
  • Tomato pieces  – 1 cup
  • Onion pieces –  ¼  cup (optional)
  • Tamarind/ Chinthapandu/ Imli – size of a tiny lemon 
  • Cooking Oil – 4 tablespoons
  • Salt – as per taste
  • Dry Red Chillies – 4 to 5
  • Green Chillies – 5 to 6
  • Water – ¼ cup
  • Fresh Coriander – 2 to 3 twigs

Ingredients For Tempering:

  • Turmeric powder / Pasupu – ¼ teaspoon
  • Sesame seeds / Til / Nuvvulu – 1 teaspoons
  • Fenugreek Seeds / Menthulu – ¼ teaspoon
  • Split Yellow Gram dal / Chana Dal / Senaga Pappu – 1 teaspoon
  • Urad Dal / Split Black Gram – 1 teaspoon
  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Cumin Seeds / Jeera – ½  teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Garlic – 2 to 3 cloves (optional)

Special Ingredients:

  • Tamarind / Imli
  • Asafoetida / Hing / Inguva
  • Dry Red Chillies


  • Firstly, in a small cup add the tamarind, pour water and set aside for it to ooze the pulp.
  • If you are using readily available tamarind pulp just avoid the above step.
  • Put a frying pan on stovetop under low flame, add 1 tablespoons of oil and heat it.
  • Add the Capsicum/BellPepper pieces, Tomato pieces, Onion pieces (optional) and salt.44164637665_e7a09c1890_o
    Capsicum/BellPepper and Tomato pieces added to the pan for frying
  • Give a mix, close the lid of the pan and let them soften, this takes 5-6 mins.
  • Switch the flame off and let them cool. See pic below.
    Softened pieces of Capsicum and Tomatoes
  • Put another small frying pan on stovetop under medium flame.
  • Add the remaining oil and let it heat.
  • Now, add all the ‘Ingredients For Tempering’ and fry them by stirring continuously.
  • Once all the items are fried, add the red chillies & green chillies and give a gentle mix.
  • Switch the flame off immediately and let them cool completely.
    Dry Red Chillies and Green Chillies added to the pan
  • Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.
  • In a blender/ spicce jar/ mixie take softened tamarind along with water, capsicum/bellpepper pieces, tomato pieces, all the fried tempering items (except 1 teaspoon).
  • Grind them into a coarse/fine paste and take it into a serving bowl.
  • Garnish the chutney with leftover tempering which we set aside and fresh coriander leaves. Done!


  • If, you find the number of chillies I have added are more than required. No, is the answer. As any chutney would reduce the intensity of its spice content by next day. So, to balance it its better to use enough number.
  • While frying the ‘Ingredients for Tempering’, be careful that you dont burn.
  • Adjust the salt, spice and tamarind as per your taste.
  • If you add more water, the chutney would turn out more flowing. and thus reduces the life of chutney.
  • This chutney stays good upto a week when refrigerated.


  • This chutney is of medium spice and is generally used as an accompaniment for any Indian breakfast items like idli, dosa, uthappam, paratha, upma, etc.
  • Even kids can delish this chutney.
    ‘Capsicum – Tomato Chutney’ in a serving bowl, garnished with fresh coriander and the tempering

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