Meal Prep · Indian
Capsicum Chutney
A vibrant, spicy, and tangy Indian condiment perfect for elevating any meal.
Ingredients
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Step-by-step- Heat oil in a pan over medium heat. Add mustard seeds, urad dal (if using), asafoetida, and curry leaves. Let them splutter.
- Add chopped onion, garlic, ginger, and green chilies. Sauté until the onion turns translucent, about 5-7 minutes.
- Add the chopped capsicum and a pinch of salt. Cook, stirring occasionally, until the capsicum softens, about 8-10 minutes.
- Stir in the tamarind pulp and jaggery/sugar. Cook for another 2-3 minutes, allowing the flavors to meld.
- Remove the mixture from heat and let it cool down completely.
- Transfer the cooled mixture to a blender. Add a small amount of water (1-2 tablespoons) if necessary to achieve a smooth consistency. Blend until smooth.
- Taste and adjust salt, sweetness, or tanginess as needed. Serve fresh or store.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Ensure the chutney is completely cooled before refrigerating to prevent condensation.
Freezer Up to 3 months
Portion into small airtight containers or ice cube trays. Thaw in the refrigerator overnight before use. For best texture, consume within 2 months.
Reheat Stovetop/Microwave
Gently warm on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through. Add a splash of water if it becomes too thick after storage.
Chef’s Corner
- For a smokier flavor, you can lightly char the capsicums directly over an open flame or under a broiler before chopping and cooking.
- Adjust the spiciness by increasing or decreasing the number of green chilies. For an extra kick, a pinch of red chili powder can be added while sautéing.
- This versatile chutney pairs wonderfully with idli, dosa, uttapam, paratha, or as a spread for sandwiches and wraps. It can also be served as a side with rice and curries.
- For a richer texture and subtle creaminess, add a small handful of grated fresh coconut to the blender along with the cooled capsicum mixture.
