Friday, March 8, 2013

Capsicum-Mint Chutney

Capsicum-Mint Chutney

For most of the South-Indian recipes chutneys will be the major side dish. We always used to have coconut, ginger, coriander and mint chutneys. This will be kinda boring …. Isn’t it??? To make it much interesting I have used capsicum in chutneys and it came out really well. 

As we all know capsicums are very rich in calcium and iron. So in this way we can make a healthy yet delicious side dish.


2 Onions
3 tomatoes
2-3 green chillies (adjust to taste)
1 Capsicum/Bell peppers
1 fistful Mint leaves
1 inch ginger piece

How I made It

  • In a pan heat oil and add onions. Fry till it turns out transparent.
  • Then add greenchillies and ginger.  Follow adding tomatoes.

  • Silt the capsicum into two halves. Take out all the seeds and chop the remaining part. 
  • Now add capsicum and mint into it and give a quick fry.
  • Keep for cooling at room temperature.


 Make it as a chutney(paste) like consistency in a blender/mixie. 


  • This chutney dont need tempering. If you feel like tempering heat oil and splutter mustard and add urad dal and little of hing/asofoetida. 
  • Add red chillies while tempering for more spiciness. 
  • Since we are grinding it together you don't have to chop the onions-tomatoes finely. Just cut it straightwise.
  • While grinding do not add water.