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Red capsicum Chutney, a delicious chutney variety made with Red capsicum, onion, tomato and spices. Red Capsicum is a very healthy Salad Vegetable. It has a mild sweet and mild spice which makes the chutney very unique in flavor. Instead of making conventional Onion-tomato chutney, we can include this healthy red capsicum which not only gives a nice flavor but also looks so appetizing. This Red Capsicum chutney would be wonderful combination for Idli/ dosa. Even we can mix this chutney with hot steaming rice along with a teaspoon of sesame oil or ghee!

Tips for making Red Capsicum Chutney:

If you like, you can include 2-3 garlic cloves and sauté it along with onion-tomato-red capsicum and grind it together.
Allow the sautéed veggies to cool down completely before grinding. If the vegetable are hot, then the lid will open because of pressure and chutney will spill everywhere. So allow it to completely cool down before grinding.
If you like, you can add a teaspoon of jaggery while grinding.
Adding tomato gives a tangy taste to chutney. If you need more sourness, then you can include a pinch of tamarind.
You can use green capsicum in place of red capsicum and make this chutney.

You may also want to try:

No onion No Garlic Tomato Chutney - This is a no onion no garlic version of Tomato Chutney. This tomato chutney can be served with Idli/Dosa or can also be mixed with hot rice.
Bombay chutney - Bombay Chutney is a slightly different and delicious accompaniment to dosa/ idli/chapati/ poori. It is not only unique, but also very simple to make.
Green Chili Kuzhambu - Pacha Milagai Kuzhambu, one of the forgotten recipe. Its a spicy and flavorful kuzhambu made with green chili and tamarind.

Recipe Card for Red Capsicum Chutney Recipe | Kudamilagai Chutney Recipe:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARATION

Wash and chop the capsicum, remove the seeds and chop them into small pieces. Roughly chop the onion and tomato and keep it aside.
First, lets start with frying the grinding ingredients. Heat 1 teaspoon of oil in a pan. Add urid dal and fry for 10 seconds. Add red chilli to the pan.

Fry both of them till the dal turns golden brown color. When the dal is golden brown color, add those to the mixer jar and again keep the pan in the flame.

Add 2 tablespoon of oil again to the pan and add the onions. Saute the onions till they are transparent.

Then add the chopped tomatoes and mix well.

Add the chopped capsicum to the pan.

Now, add 1 teaspoon of salt to the veggies.

Saute the veggies till they become tender. Switch off the flame and allow the veggies to cool off before grinding.

TEMPERING

Meanwhile, lets proceed with the tempering. Heat a teaspoon of oil. Add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and fry till the dal turns golden brown color. Then, add broken curry leaves and fry for couple of seconds. Switch off the flame.