Chutney/Dips, Quick Recipes, Recipes

Red Dosa Chutney/Bell Pepper Dip

Me and my husband are crazy for South Indian cuisine. We can literally have it 3 times a day, 7 days a week and not get bored of it. For this love of ours, I keep trying new recipes every now and then to explore this cuisine more and more.

Sharing one such chutney/dip which goes with many of the South Indian delicacies like dosa, upma, idli, vada. This is a spicy, tangy chutney with base ingredient as red bell pepper inspired from a blog I regularly follow – VegRecipesOfIndia. So let’s see how this can be prepared.

Red Dosa Chutney/Bell Pepper Dip

  • Servings: 2
  • Difficulty: easy
  • Print

This is a tangy South Indian dip that can be accompanied with any starter.

For Base Chutney


  • 1 tbsp vegetable oil
  • 1 tsp chana dal (Split yellow bengal gram)
  • 1 tsp urad dal (Split peeled black gram)
  • 1 tbsp sesame seeds
  • 1 dry whole red chilli
  • 1 pinch asafoetida
  • Few curry leaves
  • 1 big red bell pepper roughly chopped
  • 1/2 cup grated coconut
  • 1/2 tsp tamarind
  • Water as required
  • Salt as per taste

For Tempering


  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • Few curry leaves



  1. Heat oil in a pan and add urad daal and chana daal. Fry till golden brown.
  2. Add sesame seeds and saute till they start to crackle. Now add asafoetida, curry leaves and while dry chilli.
  3. Add chopped bell pepper and salt. Cook on medium flame for 5-6 minutes until cooked.
  4. Now add coconut and tamarind. Give a stir and switch off the flame.
  5. Once cooled, blend this in a blender with little water to form a smooth paste. Remove in a bowl.
  6. For tempering, heat oil and mustard seeds and curry leaves to it.
  7. Add the tempering over the prepared paste and the chutney is ready.

Notes – You can add roasted peanuts and/or 1/2 tsp sugar for added flavor

We would love you to try this out and share your reviews!



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