22 November, 2012

Spicy Tomato and Bell Pepper (Capsicum) Chutney Recipe | How to Make Spicy Tomato & Pepper Relish

Learn how to make Spicy Tomato & Bell Pepper (Capsicum) Chutney/Relish

My neck of wood is turning grey, matching with the greys of skies! The giant tress on the road sides look naked, except for few stubborn dried leaves hanging tightly to their skeleton of branches. Soon these leaves too will be blown away from there, leaving the trees look like big dark ghosts looming around in the sunless early evenings and days. The air has turned crisp, sharp and chilly; biting my skin, making me bury my nose under the thick furry scarf around my neck.
It’s HOT ~ Spicy Tomato & Bell Pepper Chutney/Relish

The central heating has been turned on and the piles of thick jackets in different size and colours on the coat hangers block the entry halfway in our narrow hallway. We wake up when the sun rises and go to bed long hours after the sun has set in the distant horizon! The days are shorter and the nights are longer. The street lights are on by the time we come home. As we drive through narrow roads, eager to reach the comfort of our warm home, we cant but help watch and take in little glimpse of life in other people’s houses through the wide windows and slits of heavy drapes. The roaring fires, the hot cup of tea/coffee, warm bowls of soups and plate of hearty meal is what everyone seems to be relishing, finding warmth from food and the loved ones. The content look on their face makes me want to run home, already hungry for the kisses and cuddles that Lil Dumpling is going to shower on us and also hungry for the warmth that only a home can provide!

Relish it ~ Spicy Tomato & Bell Pepper Chutney/Relish

Cooking elaborate meals are not something I do on weekdays. A quick fix dinner of simple home meal packed with nutrition and love is all one needs at the end of long day. While the warm food nourishes the body, the company of loved ones warms the soul. What more one needs to be happy?! May be some uninterrupted night sleep at night when one is blessed with an overly active toddler like us :) Yes, that will be very nice indeed!

Simple and Easy ~ Spicy Tomato & Bell Pepper Chutney/Relish

And more than nice is this recipe of Spicy Tomato and Capsicum/Bell Pepper Chutney/Relish. Tired of eating meals after meals of rich, heavy and fattening festival meals, one craves for something simple, easy to cook and also spicy enough to tickle the taste buds. This Spicy Tomato and Capsicum/Bell Pepper Chutney is what one needs to wake up from sugar coma! It takes little over three quarters of an hour to cook, but it can be stored for up to 2 weeks and relished as and when your taste buds craves for something spicy, something to perk up your mood!

Spicy Tomato & Bell Pepper Chutney/Relish

With carefully chosen aromatic spices, and also a good measure of fresh herbs thrown in for freshness, this recipe is of Spicy Tomato and Capsicum/Bell Pepper Chutney/Relish is sure to win your hearts and warm your souls on the cold winter days. Serve it with Indian Flat Breads or Dosa or Idli or even a bowl of steaming rice with a dollop of yogurt or a ladle full of Dal, this Spicy Tomato and Capsicum/Bell Pepper Chutney leaves one craving for more. I have used it as sandwich fillings and even added a generous spoonful of this relish in warps with few salad leaves and sour cream, this Spicy Tomato and Capsicum/Bell Pepper Chutney/Relish has come up as a winner in every case! I promise you, you will end up cooking another batch of this Spicy Tomato and Capsicum/Bell Pepper Chutney soon after you lick clean the last spoonful from the bottle. It makes a wonderful gift for your loved ones when you visit them on a cold winter days!

Fresh vegetables and herbs used in making Spicy Tomato & Bell Pepper Chutney/Relish

Aromatic spices used in making Spicy Tomato & Bell Pepper Chutney/Relish

Colourful ingredients used in making Spicy Tomato & Bell Pepper Chutney/Relish

Spicy Tomato & Bell Pepper Chutney/Relish

Spicy Tomato and Capsicum/Bell Pepper Chutney/Relish
Prep Time: 10 mins
Cooking Time: 30-40 mins
Recipe Level: Easy/Beginner
Spice Level: Medium to High
Makes: Around 4-5 cups
Shelf Life: Up to 2 weeks in refrigerator
Serving Suggestion: With any Indian flat breads (Whole Wheat Naan or Butter Naan or Akki Rotti with any stuffed parathas), Dosa, Idli or plain/flavored Basmati rice

2 medium Onions, finely chopped
10-12 large Tomato, roughly chopped
4-5 medium Capsicums/Bell Peppers, deseeded and cut into ½ inch squares
1 tbsp or 5-6 large flakes of Garlic, finely chopped
2 inch cube Ginger, peeled and finely chopped
2-4 Green Chillies, finely chopped (adjust acc to taste)
¼ cup Coriander Leaves, finely chopped
Salt to taste

Spices Used:
1-2 tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Haldi/Turmeric Powder
½ tbsp Dhania/Coriander Powder
1-2 tsp Garam Masala (adjust acc to taste)

For Tadka/Tempering:
1 tsp Black Mustard Seeds
1 tsp Jeera/Cumin Seeds
1 tsp Saunf/Fennel Seeds
2-3 Dried Red Chillies, halved (Adjust acc to taste)
¼ tsp Hing/Asafoetida
2 springs Curry Leaves
3-4 tbsp Oil
For spicy food lovers ~ Spicy Tomato & Bell Pepper Chutney/Relish

  1. Heat oil in a pan and add mustard seeds to it. When mustard starts to sizzle and pop, add cumin seeds, fennel seeds, hing, dried red chillies and curry leaves. Stir for 30 seconds.
  2. Add finely chopped garlic and green chillies and sauté for a minute on medium flame. Mix in finely chopped onions and sauté till they start to brown on the edges, about 2 minutes.
  3. Add bell peppers and stir fry on high flame for 2 minutes. Mix in all the spice powders listed above and reduce the heat to medium and cook them for half a minute.
  4. Mix in chopped tomatoes and ginger and cook on medium flame for 10-15 minutes on medium flame, mixing in between to make sure that they don’t burn. The tomatoes should get cooked through and release their juices.
  5. Add chopped coriander leaves and salt to taste and cook for another 5-10 minutes.
  6. Let the whole mixture come to room temperature before storing it in an air tight jar and popping in refrigerator. This delicious, Spicy Tomato and Capsicum/Bell Pepper Chutney/Relish can be served with any Indian flat breads (Whole Wheat Naan or Butter Naan or Akki Rotti with any stuffed parathas), Dosa, Idli or plain/flavoured Basmati rice.
Spicy Tomato & Bell Pepper Chutney/Relish

Sia’s Notes:
  • Don’t skimp on the amount of oil used in the recipe as it acts as a preservative.
  • Reduce the amount of green chillies or chilli powder or garam masala if you can’t stand too spicy food. On the other hand if you like really hot food that will keep the fire engine on stand by, go ahead and add a tsp more of chilli powder or two or more green chillies.


  1. Sia, first of all I love ur knife...love this dish looks so mouth-watering not forgetting wonderful clicks...

  2. Lovely space you have...loved the clicks as well as the recipes...

  3. A gorgeous chutney! Those flavors are wonderful.



  4. I really wanted to pin the ingredients pic, it's so very pretty. but think it's private on flickr, i was unable to. everything looks great sia!

  5. @Nagalakshmi V, my bad! I have made the pics public in flickr. and thanks :)

  6. That is so colorful and makes me want to grab a jar!
    Those tomatoes are insanely red and juicy and round and perfect :)

  7. Beautiful, beautiful pics, Sia. I love the play of colours in all the pics.

  8. Your chutney looks incredible! And that knife is so fun...I want one :)

  9. @Sia Thanks! I've pinned my favourite one now :)

  10. Yummy chutney Sia. Pictures are awesome as usual :)

  11. Lovely pics...and chutney looks delicious :)


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