Pepper chutney with roasted lentils

pepper chutney with roasted lentils in a bowl
pepper chutney with roasted lentils

The vibrant peppers with their characteristic crunch and flavor are one of the most versatile vegetables. A staple in my kitchen, pepper can be used in salads, soups, fried rice, tikka, pureed in curries or just roasted, the list is endless. This chutney is a new addition to the list.

Pepper chutney tastes delicious with dosa, rice or used as a sandwich spread or dip. The nutritive value of this recipe is enhanced by the protein-rich lentils and the high-fiber coconut. The sweet bell pepper, tangy tamarind, and spicy chilies give the pepper chutney a unique flavor you cannot get with any other vegetable.

Health Benefits of peppers

  • The nutrient capsaicin and antioxidants make it heart-healthy as it reduces bad cholesterol and hence the risk of obesity, diabetes, and cardiovascular disease.
  • High amounts of vitamin C improves immunity and supports tissue health and youthful skin.
  • The vitamins E, A, and carotenoids are responsible for healthy skin, hair and eyes.
  • Vitamin B6 promotes a healthy nervous system and mood balance.
  • Folate supports the functioning of red blood cells.
  • Vitamin K is anti-inflammatory and relieves chronic pain.
  • The high amount of potassium enhances muscle function and regulates blood pressure.

Recipe for pepper chutney


  • Bell peppers- 2 (any color is fine, I used red as it gives a nice reddish tint to the sauce)
  • dried red chili- 1
  • split chickpeas or yellow lentils- 1 tablespoon
  • split and dehusked black lentils- 1 tablespoon
  • oil- 2 teaspoons
  • ginger- 1-inch piece
  • grated coconut- 1 tablespoon
  • tamarind- a small piece (about 1/2 the size of the ginger)
  • salt


  1. Chop the bell peppers into 1-inch cubes.
  2. Heat oil in a pan and roast the chili and lentils until the lentils are browned.
  3. Add the bell pepper cubes and saute for 5 minutes.
  4. Cool the mixture and blend along with the tamarind, ginger, coconut, salt and 1 tablespoon of water.

Do try this pepper chutney and let me know if you liked it.

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3 thoughts on “Pepper chutney with roasted lentils”

  1. Yumm..this chutney recipe sounds just perfect for the days when you crave savoury stuff!
    Hey, Sheeba….visiting here after a long time! Remember me? We connected at a Facebook Page. 🙂
    How have you been? Wish you a happy new year!

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