Enhance the taste of your dishes with this easy-to-make and delicious green capsicum chutney recipe. Made with fresh ingredients and packed with nutrients, this chutney is the perfect healthy accompaniment to any dish.
Green Capsicum Chutney (or green bell pepper chutney) is a creamy chutney that goes with everything! Try it with my gluten-free Lentil Balls, these easy 6-ingredient Lentil Burgers, these protein-packed Vegan Patties, or these gluten-free Vegan Air Fryer Falafel on my site.
This recipe was inspired by my Green Chutney, as well as this 5-minute Creamy Avocado Salad Dressing on my site.
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👩🏼🌾 Ingredients
- Green bell peppers
- Dates and raisins
- Garlic
- Kala namak or salt
- Green chilis
- Sunflower seeds (optional)
See the recipe card below for quantities.
🫑 Substitutions
- Green bell pepper - Use red, yellow, or orange bell peppers for different flavored capsicum chutney.
- Sunflower seeds - Add sunflower seeds for creaminess and to balance the spice.
- Spicy - To increase spiciness, add more green chilis when blending, or use fewer chilis to reduce the spice.
- Kala namak - This Indian Black Salt is rich in umami with a flavor profile of boiled egg yolks. It adds an earthy, and intensely savory note while boosting the overall flavor of the capsicum chutney, or just about any dish. Substitute with salt as needed.
Visit my Vegan Condiment Recipes page for healthy condiments for pasta, veggies, Buddha bowls, soups, stews, curries, and more. Or try these three Healthy Salad Dressings with your next salad!
📖 How to Make Green Capsicum Chutney
Step 1. Transfer the dates and raisins to a small bowl. Add boiled water to cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates.
Step 2. Transfer the soaked dates and raisins, green bell pepper, garlic, green chilis, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth. For a creamier chutney, add the sunflower seeds and blend, adding more date-soaking water as needed.
✔️ Expert Tips
- Soak the sunflower seeds for a smoother chutney.
- Storage: Refrigerate in an airtight container for up to 10 days. Or freeze them in this Everyday Ice Cube Tray for up to three months. Use code COOKINGFORPEANUTS15 for 15% off (paid affiliate link).
🙋🏽♀️ Recipe FAQ
Some common alternative names for capsicum include bell pepper, sweet pepper, pepper, paprika (in powdered form), pimiento, chili pepper (though this term is often used to refer to the spicier varieties), and green pepper (typically refers to unripe bell peppers).
Capsicums (bell peppers) start green, before turning yellow, orange, and then red. Each stage of ripeness holds different flavors and uses in the kitchen. Green capsicums are the most bitter of the four colors with yellow being a close second. In the intermediate stages of ripening, capsicums are yellow or orange and are significantly sweeter than the green version. This chutney recipe can be made with all colors of capsicum.
This easy and versatile chutney goes well with almost any savory dish. Try mixing it into stews, soups, rice and beans, or chillis. Or add some to sandwiches, tacos, or burritos.
Traditionally it is served with idli, dosa, paratha, pongal, and Indian snacks.
🍽️ Related Recipes
🥙 Pairing
These are my favorite dishes to serve with green capsicum chutney:
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📖 Recipe
Green Capsicum Chutney
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Ingredients
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers seeds and ribs removed, roughly chopped
- 1 to 2 small green chilis stalks removed
- 1 medium lime juice
- ¼ teaspoon kala namak or salt
- ¼ cup sunflower seeds plus more as desired (optional)
Instructions
- Soak the dates and raisins: Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates.
- Transfer the soaked dates and raisins, green bell pepper, garlic, green chilis, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth.
- Optional for a creamier chutney: Add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
- Soak the sunflower seeds for a smoother chutney.
- Storage: Refrigerate in an airtight container for up to 10 days. Or freeze them in this Everyday Ice Cube Tray for up to three months. Use code COOKINGFORPEANUTS15 for 15% off (paid affiliate link).
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Primla Goddard says
This green capsicum chutney is so delicious with vegan falafel.
Only 10 minutes to make but adds so much flavor.
Nisha Melvani, RDN says
Awww so glad you tried it. It's a game changing dressing! Thank you.
Neena Chandiramani says
This is an excellent recipe, very detailed.
Nisha Melvani, RDN says
Thank you. So glad you enjoyed it.