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Green Pepper Chutney or Capsicum Chutney – Kerala Style Chutney

green pepper-chutney

It’s Kerala style chutney made with green pepper…

At times, I wish if my mind went blank for a few minutes without any kind of thoughts popping up now and then. This reminds me of how once my mind had actually gone blank for sometime when I had a concussion from skiing. I didn’t even get comfortable skiing in the beginner ski slopes that time. It’s just I wanted to impress my man, so went ahead and skied on the intermediate hill along with him. I was also curious enough to get on the ski lift or cable transport that carried skiers up a hill, this was not available in the beginner’s zone. Rope tows are used on beginner ski slopes. The ski lift dropped me at the very top of a steep hill, as I got off and looked down I freaked out. I couldn’t even stand properly on that slope let along skiing. I had no other choice as the ski lift wouldn’t carry me down. I closed my eyes, murmured all the prayers I knew and skied down like a maniac. I managed to skii half way down like a pro. After that I saw a person standing right infront of me, I couldn’t break nor slow down. Well, to be honest I didn’t know how to break, awesome, right? All I did was hit that person, he was a huge man so he stood still, on the other hand I was slightly lifted up in the air for a few seconds and then thrown on the ground with my face down. What a bummer! I literally scared the heck out of my man. My nose was bleeding heavily and immediately went to a concussion. As I opened my eyes I saw myself in an ambulance, and a very handsome doctor started asking me a lot of questions like what was my name, where am I from etc etc. At first, I couldn’t remember a thing, my mind was total blank and felt like a new born baby with a fresh mind. Slowly, I got my lost memory back and started to recollect what had happened and what was happening. I really enjoyed the blank feeling I had for a few minutes.

However, I do embrace my thoughts and emotions, without which I won’t be myself. “A mind without thoughts is like tea without leaves”-a Tibetan saying.

I know you must be eager to read the recipe and not about my stories and my thoughts, right? So, coming back to the recipe. Last weekend, I made dosa and so wanted to make a curry to serve with it. I was not up for making sambar which would take at least 30 minutes. I wanted something easy and different. When we think of a dish to serve with dosa, most probably sambar and chutney will come into picture. So, my next option was chutney. I had already shared the recipe for making a few kinds of chutney’s, so I didn’t want to repeat any of those. That day, I had a lot of green peppers in my refrigerator. Green pepper chutney, I thought. Green pepper being one of my favorites veggies with its crisp and mildly spicy taste, I felt it would make a good candidate for making chutney. As I was making this chutney, my sister and my niece came for a chat. Both our webcam’s were turned on, I showed my sis and niece how to make this chutney. My niece was an excellent viewer, she looked so curious and enthusiastic while watching me cook. I showed her everything that I do; cooking, plating and clicking the pictures. She was patient enough to watch me do all these. I had so much fun making this chutney with my niece and it tasted so good. I felt so glad to have tried making chutney with green pepper.

Here are the other chutney recipes

Tomato Chutney

Spinach Chutney

Coconut Chutney

Beetroot Chutney

Peach and Dried Cranberry Chutney

Cranberry Chutney

Green Pepper Chutney

Green Pepper Chutney or Capsicum Chutney - Kerala Style Chutney
Prep time
Cook time
Total time
Recipe type: Chutney
Cuisine: Indian
Serves: 4 People
To grind to a smooth paste
  • Coconut grated- ½ cup
  • Green pepper, diced- 1
  • Ginger, chopped- 1 inch
  • Small onions or pearl onions- 3
  • Curry leaves- 1 sprig
  • Salt- ½ tsp
  • Water- 1 cup
While cooking
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Dry red whole chili- 2
  • Curry leaves- 1 sprig
  • Tamarind, fresh- 2 inch slice soaked in ½ cup lukewarm water
  1. Soak 2 inch slice fresh tamarind in ½ cup lukewarm water for 5 minutes, squeeze the tamarind in water to extract the juice, strain the juice and discard the skin.
  2. In a blender, add all the above mentioned ingredients "to grind", grind to a smooth paste. Keep aside.
  3. Place a saucepan over medium heat, add oil and let turn hot.
  4. Add mustard seeds, let splutter.
  5. Add dry whole red chilies, curry leaves, saute for a few seconds.
  6. Add the green pepper-coconut mixture to the saucepan, combine well.
  7. Cook for a few minutes till the raw smell of green pepper goes away, about 3 minutes.
  8. Add ½ cup tamarind juice. Cook for 3 minutes till chutney comes to a slight boil.
  9. Have a taste and add more salt if needed.
  10. Remove from the heat. Transfer to a bowl.
  11. Serve this chutney along with Dosa or Idli



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...