Capsicum Tomato Chutney / Bell Pepper Tomato Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:10 mins   Cuisine:India

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Table of Contents ⇓     Recipe Card ⇓

Capsicum & tomato chutney / pachadi, is one easy & absolutely lip smacking chutney. Here I am sharing South Indian style recipe, which I learnt from my dear Mother. Just read along to make the perfect chutney! 🙂

Table of Contents:

Click to Expand / Collapse

1. Why to make, ‘Bell Peppers Tomato Chutney Recipe’:
2. How to serve ‘Capsicum Tomato Chutney / Bell Pepper Pachadi’:
3. Possible alterations in the recipe, ‘Capsicum Tomato Chutney’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Capsicum & Tomato Chutney / Bell Pepper Tomato Pachadi’:
6. Tips & Storage:
7. Result:
8. Recipe Card & Print:

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Why to make, ‘Bell Peppers Tomato Chutney Recipe’:

It can be made instantly within 10 mins, and with few basic spices, even 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 / Bell Pepper Pachadi’:

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.

Unlike the Peanut Chutney / Palli Pachchadi, Instant Coconut White Chutney,  this chutney suits absolutely well even with Indian Meal Platters as an accompaniment with rice or roti.

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’:

Using Tamarind puree: 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.

To eliminate dry red chillies: They can be completely eliminated, but replace the same count with fresh green chillies.

You can add onion & garlic, to this recipe, wherever 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.

To get coarse texture: If you wish the chutney to have a coarse texture, always use only pulse button. But, for a paste like texture, grind it smoothly.

Optional step, you might leave one teaspoon of this tempering aside, as a topping for the chutney, for later use (which I avoided).

Other recipes from my blog:

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

Chutney recipes collection⇒ Chutney / Pachadi / Dip

Breakfast recipes collection⇒ Breakfast / Tiffin

Starter / Appetiser recipes collection⇒ Starters / Snacks

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Ingredients:

• 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)

Special Ingredients:

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

Step wise pics Procedure for ‘Capsicum & Tomato Chutney / Bell Pepper Tomato Pachadi’:

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.

Into a spice blender/ 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!

Tips & Storage:

• 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.
• Storage: 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.

Result:

• 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.

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