Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:10 mins Cuisine:Indian
Capsicum & tomato chutney / pachchadi, is one easy & absolutely lip smacking chutney which can be made instantly 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 perfectly as a spread for any sandwich / wrap. Of course, its a Vegan + Gluten free + Dairy free 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 mentioned at the end.
My chutney recipes collection here⇒ Chutney / Pachchadi / Dip
Breakfast recipes collection⇒ Breakfast / Tiffin
Starter / Appetiser recipes collection⇒ Starters / Snacks
Related Posts with Capsicum:
- Capsicum-Nuvvula Koora / Bell Pepper-Sesame Curry / Shimla Mirch-Til Sabzi
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Tri-Capsicum Chinese Fried Rice
- Capsicum-Aratikaya Koora / Bell Pepper-Raw Banana Curry
- Bell Pepper – Lentil Fritters / Capsicum Punugulu
- 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)
- Tamarind / Imli
- Asafoetida / Hing / Inguva
- Dry Red Chillies
Procedure for Capsicum & Tomato chutney / pachchadi:
- 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 stove top under low flame, add 1 tablespoons of oil and heat it.
- Add the Capsicum/Bell Pepper pieces, Tomato pieces, Onion pieces (optional) and salt.
- 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.
- Put another small frying pan on stove top 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.
- 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/bell pepper 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 think, 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 don’t 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 up to a week when refrigerated.
- This, capsicum & tomato chutney / pachchadi, 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 relish this chutney.
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