Chutney Indian Kerala Sides Tomato

Green Pepper and Tomato Chutney

tomota-green pepper chutney

An easy to make yet delicious green pepper and tomato chutney…

My most favorite chutney is tomato chutney and I first tried that at my Aunt’s house. That tomato chutney along with dosa, I literally licked my finger and had way too many dosas that day. Of course, I have already shared that recipe with you all and many of my readers have tried it and loved it too.

I am not sure how many times I must have made the tomato chutney and yes, at times I do get the craving for the same. That’s when I make dosa or idli and enjoy with the delicious tomato chutney.

The other day, while making the tomato chutney I thought of tweaking the recipe a bit. I added green pepper or capsicum and cooked along with the tomatoes and pureed them together. Oh, I just loved the taste of green pepper in this chutney.

green pepper and tomato chutney

Preparation Pictures

how to make green pepper and tomato chutney

making green pepper and tomato chutney

Green Pepper and Tomato Chutney
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
  • Oil- 1 tbsp
  • Tomatoes, chopped- 4
  • Green pepper, diced- 1
  • Small onion, chopped- 10
  • Garlic, chopped- 2 cloves
  • Cumin seeds- 1 tsp
  • Chili powder- ¾ tsp or more according to your needs
  • Salt- 1 tsp
  • Tamarind, fresh- 2 inch slice soaked in ¼ cup water
  • Cilantro, chopped- ¼ cup
For tempering
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dried red whole chili- 2
  • Curry leaves- 1 sprig
  1. Place a wide non-stick pan over medium heat, add oil.
  2. Add the tomatoes, green pepper, small onions, cumin seeds, garlic, chili powder, salt and saute until the tomatoes are mashed up.
  3. Remove the pan from the heat, let cool down for a few minutes.
  4. Grind the mixture along with ½ cup water to a smooth paste and Keep aside.
  5. Soak fresh tamarind in ¼ cup warm water for 5 minutes. Squeeze the tamarind in water, strain the juice and discard the fiber.
  6. Place a wide pan over medium heat, add 1 tbsp oil.
  7. To the hot oil add mustard seeds and let it splutter.
  8. Add dried red whole chilies and curry leaves.
  9. Pour the ground green pepper and tomato mixture, add the tamarind extract.
  10. Add ¼ cup more water to thin down the chutney, combine well.
  11. Cook and let the chutney come to a slight boil.
  12. Taste and add more salt if required.
  13. Garnish with chopped cilantro.
  14. Transfer to a bowl, serve warm with dosa, idli , appam or rice.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...