Capsicum Chutney Recipe

Capsicum Chutney is also known as Green pepper or shimla mirch chutney. Capsicum chutney gives a really different and attractive red or green colour that brings children to the dining table. Capsicum is a rich source of vitamins and minerals and helps to fight various diseases. You could find capsicum almost a full year. To include it in our diet in the form of Chutney is the best option.

Ingredients for Capsicum chutney:

2 large Capsicum, green or red (Shimla Mirch / Green Pepper)
2 cloves garlic (Lahsun)
1/2 t-spoon Jeera (Cumin)
1/2 t-spoon mustard seeds (raai)
1/2 t-spoon red chilly powder
2 whole dry red chillies, stem removed
1 table-spoon tamarind pulp, seeds removed (Imli ka guda)
1/2 t-spoon Turmeric powder (Haldi)
1 table-spoon cooking oil
10-15 coriander leaves, finely chopped (Dhaniya patti)
salt to taste


How to make Capsicum chutney:

  • Cut capsicum into small pieces and remove its seeds. Take a blender and add capsicum, red chilli powder, tamarind pulp and salt to taste, blend them to form a smooth paste. Keep this capsicum paste aside.
  • Take a small frying pan and add 1 table-spoon oil to it. After a minute add crushed garlic, whole red chillies, mustard seeds, cumin seeds and turmeric, turn the heat to medium and fry them until they gets light brown, stir frequently.
  • Now, add Capsicum paste, turn the flame to low and cook further until the oil leaves the mixture, then turn off the heat. Let the chutney gets cool at room temperature or serve it hot.
  • Capsicum chutney is ready to eat. Serve Capsicum chutney as an complement with rice, dal or roti, sabzi.