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 within 10 mins, and with few basic spices. has multiple uses. I have mentioned below many alterations you might make for this chutney recipe, as per the ingredients available at your end.
Actually this combination of bell pepper & tomato works greatly. As, Capsicum / Bell Pepper is a vegetable which has natural sweetness while tomato has natural sourness.And the basic spices & pulses give that lovely aroma to the chutney. Not to forget the fresh coriander leaves, which is must & should ingredient for any recipe. 🙂
This is a Vegan, Gluten free, Dairy free, Plant Based recipe.
How to serve ‘Capsicum – Tomato Chutney’:
This, Capsicum & Tomato Chutney / Pachchadi, is of medium spice and is generally used as a dip / condiment for any Indian style breakfast items like idli, dosa, uthappam, paratha, upma, etc.
You might even use it as spread for open sandwiches, or as a filling for closed sandwiches along with any other fresh vegetables.
Possible alterations in the recipe, ‘Capsicum-Tomato Chutney’:
Store bought readily available tamarind puree can be used, instead of dry tamarind. Which even avoids the extra work of soaking & oozing the puree out. Just substitute it with approximately 3 tablespoons of puree.
The dry red chillies can be completely eliminated, but replace the same count with fresh green chillies.
You can add onion & garlic to this recipe, whereever I had mentioned as optional ingredients.
Among the ‘Ingredients for Tempering’, must & should are>> Mustard Seeds, Fenugreek Seeds, Sesame Seeds, Urad Dal & Hing / Asafoetida. Rest can be avoided.
If you wish the chutney to have a coarse texture, always use only pulse buton. But, for a paste like texture, grind it smoothly.
Optional step, you miight leave one teaspoon of this tempering aside, as a topping for the chutney, for later use (which I avoided).
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
- Hot Water – ¼ cup
- Fresh Coriander – 2 to 3 twigs
Ingredients For Tempering:
- Turmeric powder / Pasupu – ¼ teaspoon
- Sesame seeds / Til / Nuvvulu – 1 teaspoon
- 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
Step wise pics Procedure for ‘Capsicum & Tomato chutney / Pachchadi’:
- While frying the ‘Ingredients for Tempering’, be careful that you don’t burn. If the tempering is burnt, whole of the chutney would have that odd aroma & taste.
- Adjust the salt, spice and tamarind as per your taste.
- Do not try to skip the fresh coriander leaves, it adds the best herby flavour to the entire dish.
- If you add water, the chutney would turn out more flowing and thus reduces the life of chutney.
- This chutney stays good up to 2-3 days at room temperature and up to a week when stored in fridge.
- You can serve it without thawing.
- This, Capsicum – Tomato Chutney / Pachchadi, is of mild in spice and
- Even kids (above age 10) can relish this chutney, of course if they are already being introduced to spicy food.
Capsicum / Bell Peppers & Tomato Chutney
- Frying pan (for stove-top method)
- 1 cup Capsicum / Bell Pepper pieces
- 1 cup Tomato pieces
- ¼ cup Onion pieces (optional)
- tiny lemon size Tamarind / Chinthapandu / Imli
- 4 tablespoons Cooking Oil
- as per taste Salt
- 4 to 5 count Dry Red Chillies
- 5 to 6 count Fresh Green Chillies
- ¼ cup Hot Water
- 2 to 3 twigs Fresh Coriander
Ingredient for Tempering:
- ¼ teaspoon Turmeric powder / Pasupu
- 1 teaspoon Sesame seeds / Til / Nuvvulu
- ¼ teaspoon Fenugreek Seeds / Menthulu
- 1 teaspoon Split Yellow Gram dal / Chana Dal / Senaga Pappu
- 1 teaspoon Urad Dal / Split Black Gram
- ½ teaspoon Mustard Seeds / Aavaalu
- ½ teaspoon Cumin Seeds / Jeera
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 2 – 3 count Garlic cloves (optional)
- Firstly, in a small cup add the tamarind, pour hot water and set aside for it to ooze out the puree.
- Put a frying pan on stove top under medium flame, pour 1 tablespoon 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 7-8 mins. Later, switch the flame off and let them cool.
- Put another 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 & fresh green chillies and give a gentle mix. Let them fry until the red chillies turn brown.Later, switch the flame off and let them cool completely.
- In a blender/ spicce jar/ mixie take softened tamarind along with water, capsicum / bell pepper pieces, tomato pieces, fresh coriander, all the fried tempered items.Grind them into a coarse / fine paste and take it into a serving bowl. Garnish the chutney with fresh coriander leaves. Done!
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