Capsicum Chutney

Name: Capsicum Chutney
Total time: 600 s
Yield: 1 bowl
Cuisine: Indian
Ingredients: 1 piece Capsicum; 1 tbsp Peanuts; 2 tsp Chana dal; 2-3 pieces Whole dry red chili; 1 piece Tomato; 1 tsp Red chili powder; 1 tsp Cumin seeds; 1.5 tsp (or to taste) Salt; 2 tsp Mustard oil; 2 tsp Lemon juice; 1 tsp Mustard oil (for tempering); 1 tsp Black mustard seeds; 5-6 leaves Curry leaves

Seema Sharma @cook_26341188

Jammu

#CA26
#CookpadApron2026
Capsicum Chutney

Seema Sharma @cook_26341188

Jammu

#CA26
#CookpadApron2026
Capsicum Chutney

Saved

Ingredients

10 min.

1 bowl

1 pieceCapsicum
1 tbspPeanuts
2 tspChana dal
2-3 piecesWhole dry red chili
1 pieceTomato
1 tspRed chili powder
1 tspCumin seeds
1.5 tsp(or to taste) Salt
2 tspMustard oil
2 tspLemon juice
1 tspMustard oil (for tempering)
1 tspBlack mustard seeds
5-6 leavesCurry leaves

Saved

Steps

10 min.

1

Roast the capsicum over a gas flame until charred on all sides. Remove seeds and cut into pieces.
2

Heat 2 tsp mustard oil in a pan. Add chana dal, peanuts, cumin seeds, whole red chilies, tomato, and roasted capsicum.
3

Add salt and red chili powder. Mix well and cook until the tomato is tender. Turn off the heat and let cool.
4

Blend the mixture with a little water to make a smooth paste.
5

Transfer to a serving dish and mix in lemon juice.
6

For tempering, heat 1 tsp mustard oil. Add black mustard seeds and curry leaves. When they splutter, pour over the chutney.
7

Serve with lunch or dinner and enjoy.its really very hot 🥵