Vegan Onion & Bell Pepper Chutney

Onion & Bell Pepper Chutney is a versatile Indian chutney which serves as side for breakfast dishes like dosa, idli, adai, etc. It's gluten-free and vegan.
Course: Side Dish
Cuisine: Asian, Indian, South Indian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Priya Lakshminarayan


  • 1 tsp oil
  • 1 large onion
  • 2 cloves garlic
  • 2 dried red chillies
  • 1/3 cup desiccated coconut
  • 1 tsp cumin seeds
  • 1 tbsp chana dal
  • 1 orange bell pepper
  • 1 tbsp tamarind paste
  • salt to taste


  • In a pan add oil and once its hot, roast roughly chopped onion, cumin seeds, chana dal, garlic and dried red chillies for 2 minutes. Take it off the pan onto a plate. Then add desiccated coconut to the pan and roast it on medium flame for a minute. Be careful to not burn it. Take it out onto the plate and add roughly chopped bell pepper to the pan. Roast them till they get charred a bit. It could take 1-2 minutes. Transfer this to the plate and let the whole mixture cool down. Now transfer all of it to a blender, add little water, tamarind paste and salt, then blitz to a smooth paste. Transfer it to a serving bowl. Heat oil in a tadka pan. Once the oil is hot, temper mustard seeds. Once they crackle, add asafoetida/hing and pour this tadka over the chutney. You can serve this chutney as a side for dosa/idli/adai/savory pancakes/savory waffles/fried snack.