Tomato  Pepper Chutney











I simply adore red bell peppers and tomatoes and when combined they are absolutely irresistible. Red bell pepper tomato chutney is versatile and can also be used as a dip or spread. A must try chutney …..among South Indian vegetarian recipes!



  • Red Bell Pepper 2 chopped into 1″ pieces
  • Tomatoes 4 large, sliced
  • Chana dal 3 tbsp
  • Dry red chilies 3
  • Green chilies 2
  • Cumin 2 tsp
  • Coriander leaves   2 tbsps
  • Salt to taste
  • Cooking oil 3  tbsps

For tempering

  • OIl  2 tsp
  • Mustard seeds  1 tsp
  • Red chilies  2
  • Curry leaves  a sprig
  • Asafetida   a pinch


  • Heat 3 tsp of oil in a vessel. Once the oil is hot, reduce flame, add chana dal, cumin and red chilies and saute till the dal turns light brown.
  • Add green chilies and coriander leaves and saute for 2 mins. Remove the contents from the vessel and keep aside to cool.
  • In the same vessel, add a tbsp of oil, add the red bell pepper pieces and saute for 5 mins. Add the tomatoes and saute on low to medium flame. Turn off heat and cool.
  • Blend the dal-red chilies mixture till coarse. Then add the cooled ingredients (tomatoes and red bell peppers) along with salt and grind to a fine paste.
  • Remove into a serving bowl.
  • Heat a tsp of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off heat.
  • Pour this tempering over the chutney and serve with idli or dosa.
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