Capsicum Chutney

Capsicum Chutney is a toothsome combination with Dosa, Appam, Paniyaram, and even with plain cooked rice. There are types of chutneys to match with these items to taste, this capsicum chutney has a unique taste to have the feel of mild yummy combination. Any dishes made out of Capsicum has nice taste and aroma of its own.


Also called: peppers, sweet peppers, red pepper, green pepper, red capsicum, green capsicum, bell pepper, red bell pepper, green bell pepper, banana capsicum. Good source of Vitamin A Vitamin B1 (thiamine) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 Vitamin B9 (folate/folic acid) Vitamin C Vitamin E Vitamin K Manganese PotassiumGood source of fiber

Why capsicum is good to eat?

  • Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums).
  • They are also a good source of dietary fiber, vitamin E, B6 and folate.
  • The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums)

Surprisingly no one can identify the ingredients used, I made this with the combination of Masala Oats Paniyaram.

Ingredients to Prepare: Serves 2 person




Green chili-2 or 3

Garlic-2 pods or ginger small piece

Salt-1/2 tsp

Tamarind- small piece

Urad dal-1/2 tsp

Channadal-1/2 tsp

Mustard-1/2 tsp

Note: I have not used coconut as it may reduce the taste of capsicum, if you prefer you can add-2 tsp of grated coconut.


Wash and cut capsicum(Simla Mirch) Garlic and onion.

Heat pan with 2 teaspoons of oil, add mustard seeds once splutter add urad dal and channa dal allow it till golden yellow.

Add chopped onion, capsicum, green chili, garlic (ginger) and tomato, saute till it cooks soft 3 minutes approximately. Add salt and tamarind switch off the flame.

Allow it to cool and grind to a smooth chutney.

Fried chutney

Fried chutney:

Normally, in the southern part of  India, we have Idli, dosa as a staple food to consume every day. Different type of side dishes from our repertoire makes this an  interesting dish to serve relishable. In such case, we have innumerable chutneys, here fried chutney from our repertoire. We saute 2 sets of ingredients and grind all together to a coarse chutney. Wonderful aroma and yummy taste will trigger your appetite.



Ingredient- set 1 

Mustard seeds-1 tsp

Urad dal 1 1/2 tsp

Channa dal-1 1/2 tsp

Dry red chilli-4

Assafoetida-1/2 tsp


Ingredients- set 2

Onion chopped-1

Tomato chopped-1

Curry leaves-fist full

Coconut-3 tbsp

Tamarind and Salt to taste



1. Heat pan with two teaspoons of oil, add channa dal first, in a sec add urad dal and other ingredients from the set  -1, fry golden yellow.

2. Now add Ingredient from the set -2, Chopped onion and curry leaves, saute for a while and add rest of the ingredients, saute all together.

3. Allow it to cool, add salt and grind to a coarse chutney. Serve with Idli, Dosa or Appam.




Green Mango Chutney

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.




Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.


Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft, now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.



Roasted Garlic Tomato Chutney

Roasted Garlic Tomato Chutney:

Throughout history, garlic has been regarded as a well-trusted remedy: during epidemics such as cholera and tuberculosis and in World War 1 where it was used as an antiseptic applied to wounds to cleanse and heal and to treat dysentery caused by the poor sanitary conditions in the trenches.Garlic may also lower blood pressure slightly, mainly through its ability to widen blood vessels.Garlic has pungent aroma and flavour.

Garlic has a long history of use as an infection fighter – against viruses, bacteria, and fungi. It has been referred to as ‘Russian penicillin’ to denote its antibacterial properties. Some skin conditions such as warts and insect bites may respond to garlic oil, or a crushed raw garlic clove.

Roasted garlic chutney will be very tasty with vella paniyaram,  idli, dosa, rice balls and chappati. This chutney is different from regular chutney we make, it gives you the complete taste of tomato and garlic on your every bite.

Roasted Garlic Chutney
Roasted Garlic Chutney

Ingredients to prepare:

Garlic – 1 clove or 10 pods

Tomato-2 medium size

Dre Red chillies-5 to 7

Salt-1 tsp


Oil- 1 1/2 tbsp

Mustard seeds-1 tsp

Curry leaves-1 twig

Method to prepare:

Roasted Garlic Chutney




1. Peel and chop garlic into small pieces.

2. Soak dry red chilli in warm water for 15 minutes.

3. Grind tomato, soaked red chilli and salt to a smooth puree.

4. Heat oil in a wide pan and temper mustard seeds, when it

splutters add chopped garlic and roast to golden yellow.

5. Add ground puree and allow it to boil for 2 to 3 minutes, add curry leaves and transfer to serving bowl.

6. Serve hot with any main course.





Mint Chutney Thuvayal

Mint Chutney:

We have a versatile verity of mint chutney recipes. This herb is used in a range of dishes from stuffing to fruit salads. Mint is an essential ingredient in many Indian and Middle Eastern cuisine and is popularly mixed with natural plain yoghurt to make a ‘raita’ or brewed with tea to make the famous Indian ‘Pudina Chai’. It is added to soups and to some highly spiced curries.We are well aware of its medicinal value.There are many different varieties of mint, each having its own subtle flavour and aroma. Here I wish to share 3 types of mint flavoured chutney’s for your convenience to go with.

Mint leaves:

Mint has one of the highest antioxidant capacities of any food. Learning how to use fresh herbs and spices like mint when cooking can also help to cut down on sodium intake. Allergies, Common cold, indigestion, Irritable bowel syndrome, skin when applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions. Chewing few fresh mint leaves help us as a mouth freshener.

Mint Chutney- 1, click link below for recipe


Mint Chutney – 2 For Raitha served along with kebab, tikka, plain papad and tandoori varieties.

Mint leaves-1 1/2 cup

Coriander leaves- 1 cup

Yoghurt- 3/4 cup

Slat-1/2 tsp

Green chilli-2 nos

Cumin seeds-1/2 tsp

Garlic or Onion-3 to 5 pods

Ginger-1 inch peeled

Cashew -3 (optional)

Mango powder or few drops of lemon juice- 1/4 tsp


Add all ingredients except yoghurt and Mango powder or lemon juice, Grind to a smooth paste.

Mix the ground paste to the yoghurt sprinkle some lemon juice or Mango powder mix well and serve.


Mint Thovayal – 3 :


Mint Pudhina-2 cups

Onion-1 medium sized

Green chilli-4 or 5

Tamarind- coin size

Salt-1 tsp

Coconut-1/2 cup grated


To Temper:

Mustard seeds-1/2 tsp

Urad dal-1 1/2 tsp

Asafoetida-1/2 tsp

Curry leaves-2 twig

Oil-2 tsp


Wash pudhina, cut onion and Tomato to big pieces.

Heat pan with oil and season it with above mentioned “To temper” ingredients.

Add Pudhina, green chillies, tomato and curry leaves, saute well fro 5 minutes in medium flame.

Add coconut, salt and tamarind switch off the flame.

Allow it to cool, grind to a thick chutney.

Aromatic flavourful Pudhina Mint thovayal is ready .

Kathirikkai thovayal / Brinjal chutney

Kathirikkai thovayal /Brinjal chutney:

South Indian breakfast or dinner, needs variety of side dishes to make the main dish effective and toothsome to consume on daily basis. Instead of repeating the same menu, here are some interesting and healthy chutnies to include in your repertoire, Brinjal thovayal, ginger thovayal, stem of plantain (vazhaithandu) thovayal and beetroot thovayal  are delicious combination to match with idly and dosa varieties.

Kathirikkai thovayal is an easy and palatable side dish for dosa and Idli varieties.


Kathirikkai thovayal /Brinjal chutney
Kathirikkai thovayal /Brinjal chutney

Ingredients: serves three person

Brinjal-2 to 3 nos or egg plant


Green chilli -4 to 5

Curry leaves-2 twigs

Tomato-1 small or half

Salt-1/2 tsp

Tamarind- little

To temper:

Oil-2 tsp

Mustard seeds-1 tsp

Urad dal-2 tsp

Assafoetida(hing)-1/2 tsp

Method to prepare:

Take 2 or 3 brinjals cut in to small cubes,cut onion and tomato.



2.Heat wok season it with the above “To temper” ingredients, add curry leaves and cut brinjal, saute for a while, add onion and green chilli  cook in medium flame for about 5 minutes or until brinjal  gets soft.

3.Add tomato,salt,coconut and tamarind stir it for a minute or 2, allow it to room temperature.

4.Grind to a coarse chutney or smooth as you prefer.


Thakkali Thuvayal

Thakkali Thuvayal/Tomato chutney:

We use Tomato in most of our cooking varieties,plenty of mouth watering recipes can be prepared with Tomatoes, it has the taste of sweet,tangy and sour which enhances the taste of other ingredients added along with it.The special qualities of Tomato is not only increases the taste, but also having the required qualities for our health.

Thakkali thuvayal is the simplest side dish made within minutes to serve with Idli,Dosa Appam or any type of pan and steam cooked specialities.

Thakkali Thuvayal
Thakkali Thuvayal


Glance on health benefits of Tomato:

One serving of red, ripe, raw tomatoes (one cup or 150 grams) is a good source of Vitamins A, C, K, folate and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories.
Tomatoes make your skin look great. Beta-carotene, helps protect skin against sun damage.

Tomatoes build strong bones.The vitamin K and calcium in tomatoes are both very good for strengthening and repairing bones.

Ingredients: serves 4 person

Tomato-2 medium size

Red chilli-5 nos


Tamarind-coin size

Salt-1 tsp

Curry leaves-2 twig


To Temper:

Oil-1 tbsp

Mustard seeds-1 tsp

Hing/Asafoetida-1/2 tsp

Urad dal-1 tsp

Method to prepare:

Soak Red chilli in warm water for 10 to 15 minutes,this helps to get smooth paste on grinding,without any flaky chilli in chutney.

Peel Onion and cut both onion and Tomato to big pieces, saute for a while in medium flame, this is to reduce more juicy and raw smell of Onion in chutney.

Grind all ingredients together,except Curry leaves,to a smooth chutney.

Heat pan with oil, temper with given ingredients,add curry leaves and ground chutney.

Allow it to boil for 3 minutes and serve.




Vallarai Thuvayal/Brahmi leaves chutney

Vallarai thuvayal/Brahmi leaves chutney

Vallarai is otherwise known as memory booster. Including this greens once a week in our diet, helps us to  improve our memory power. This is of immense benefit especially to school-going children and college students.I have read in many articles that,Vallarai has fantastic health benefits and having wonderful brain boosting abilities,my mother also used to feed us by saying this during our school days.

Instead of using the supplements and Vallarai tablets, Vallarai can be used in many forms in our regular diet or at least once in a week as,Sambar,Koottu,Chuttney or in fresh juice form is really good.

This Thuvayal or Chutney is very tasty when we mix with plain cooked rice,matches with Idly or Dosa too.

Vllarai chutney
Vallarai chutney

Some health benefits about this Vallarai:

1.Maintains youthful vigour and strength

2. It improves improves memory, voice, physical stamina, complexion and digestive capacity of the body.

3. The herb is also good for diabetics and people suffering from anaemia.

4. It finds its use also in cosmetics as an ingredient in face creams and anti-wrinkle creams.


Vallarai firmly packed -1 cup or 50 gms

Shallots-5 to 7 nos

Garlic-3 pods

Green chilli-1

Red chilli-3nos

Coconut grated 1/4 of a coconut

Tamarind-a coin size

Salt-1/2 tsp

To temper:

Oil-2 tsp

Mustard seeds-1 tsp

Urad dal-1 tsp

Channa dal-1/2 tsp

Asafoetida/Hing-1/2 tsp


Method to prepare:

Clean Vallarai leaves, collect the top leafy portion,Peel Onion and Garlic.

Heat pan with oil, temper with  the above mentioned ingredients.

Add Onion,Garlic and Green chilli saute well,add vallarai leaves saute till it gets cooked.

Add Coconut,Salt and Tamarind, mix and switch off.


When it comes to completely at normal temperature grind and serve.

Vallarai Thuvayal
Vallarai Thuvayal

Rosappu Thovayal

Rosappu Thovayal:

Beautiful colour of the Rose flower, which is liked by all has become an attractive caption to this chutney, simple and delicious Rosappu chutney gives great combinations to all, Idly, Dosa, Kolukkattai, Appam, Vella paniyaram etc. My mother taught us by stone grinding,without seasoning raw and thick chutney as such, it will be very tasty, taste of this chutney will inspire us to grab as many dosas as we can.If you are not convinced with the raw smell of onion it can be seasoned.

Rosappu Thovayal
Rosappu Thovayal


Onion shallots-1 cup


Garlic-1/4 cup or 5 pods

Tomato -1

Salt-3/4 tsp

Red chilli -3 nos

To temper:

Oil-1 tbsp

Mustard seeds-1 tsp

Curry leaves-2 twig

Hing-1/2 tsp

Method to prepare:

Peel Onion and Garlic

Grind Onion,Garlic,Tomato and red chilli with Salt.

Season it with above “To temper Ingredients” serve with Kambu Dosa.