Green Pepper and Tomato Chutney
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
  • Tomatoes, chopped – 4
  • Green pepper, diced- 1
  • Small onion, chopped – 10
  • Garlic, minced – 2 cloves
  • Cumin seeds- 1 tsp
  • Chili powder – ¾ tsp or more according to your needs
  • Salt – to taste
  • Oil – 1 tbsp
  • Tamarind, fresh- 2 inch slice soaked in 3 tbsp water
  • Cilantro, chopped- one handful
For seasoning
  • Mustard seeds – 1 tsp
  • Dry Red whole chili – 2
  • Curry leaves – 1 sprig
  • Oil – 1 tbsp
  1. Heat oil in a wide non-stick pan, add small onion and saute till translucent.
  2. Add the green pepper, tomatoes, cumin seeds, garlic, chili powder, salt and saute until the tomatoes are mashed up.
  3. Remove the pan from the heat and let cool down a bit.
  4. Grind the mixture along with ¼ cup water to a smooth paste and Keep aside.
  5. Soak fresh tamarind in 3 tbsp warm water for 3 minutes. Squeeze the tamarind in water, drain the juice and discard the fiber.
  6. In another pan, heat 1 tbsp oil, add mustard seeds and let it splutter.
  7. Add dry red whole chili and curry leaves to it.
  8. Pour the ground green pepper and tomato paste over the seasoning, add the tamarind juice to it.
  9. Add ⅛ cup more water to thin down the chutney, combine well.
  10. Cook and let the chutney come to a slight boil.
  11. Taste and add more salt if needed.
  12. Finish it off with chopped cilantro.
  13. Serve warm with Dosa, idli or with rice.
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