Tricolor capsicum dahi chutney

capsicum peppers raitha
The tricolour capsicum dahi  chutney was introduced to our family menu by my husband. He usually makes Indian style potatoes and brilliant tomato rasam. This particular day,  he made dinner with Blueberry pulao and beautiful tricolour capsicum. One day that he made the combo and it was a super hit. The blueberry Sweet pulao and the the combination big the crunchy capsicum  was delicious.
It has made its appearance on the previous version of the blog. Ever since we moved to this website  I had not added it back again.. Somehow it became a regular thing and so got accepted and never came up for much thought to be put on the blog. But this time I did take the pics necessary to I could reshare it with you all. It is not only an easy to do side to an Indian dinner, but so beautiful with the three colours and quite a healthy raw recipe.

Capsicum  is not  just a beautiful  pepper

Capsicum or bell pepper belongs to the chilli family. they come in much more colour than just red yellow and green so have fun with the colours. try to use them with minimal exposure to heat as heat can destroy some of the beneficial effects.

  • The yellow capsicum heads the list for Vit C content followed by the red.
  • Providing a significant level of potassium the yellow capsicum again helps in the effective blood pressure balance.
  • Adding crunch to any recipe you add it to, capsicum packs in a good amount of antioxidants needed for radiant skin and a healthy body.
  • Coming from the capsicum family, the capsaicin content helps in anti-inflammatory benefits
  • Another addition from the chilli family is the Vit A content making the pepper friendly to optic health.
  • For pregnant women, the folate content is really reliable so munch on some as you make the recipe


Here is one more recipe you could try with capsicum
A few more preparations which are raw and have yoghurt in them  are here
Hope you like them.
they are best served with an Indian flatbread, pilaf like preparations.
capsicum peppers raitha

Tricolor capsicum dahi chutney

Colorful sweet peppers in yogurt sauce
Prep Time 10 minutes
Total Time 10 minutes
Course sidedish, Soups and salad
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, One pot, Summer, Vegetarian, Winter
Servings 4 people
Calories 97 kcal


  • 1 medium red bell pepper capsicum / koda molagai/ Shimla mirch
  • 1 medium yellow bell pepper capsicum
  • 1 medium green bell pepper
  • 2 cup low fat yogurt
  • 1 pinch chaat masala
  • 1 pinch red chilli powder (optional)
  • 1 pinch roasted cumin powder
  • 1 tsp coriander leaves chopped
  • 1 pinch Rock salt adjust per taste


  • Whisk yoghurt till smooth. Add the roasted cumin powder, chilli powder and chaat masala and mix well
  • Dice the peppers into 1 cm cubes.
  • Add that into the whisked yoghurt and adjust the seasoning if necessary.
  • Add in the chopped coriander leaves and chill till serve.


Serving: 150gCalories: 97kcalCarbohydrates: 14gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 10mgSodium: 276mgPotassium: 75mgFiber: 2gSugar: 9g
Tried this recipe?Let us know how it was!
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Ritu Tangri
5 years ago

Capsicum in curd sounds delicious. It adds quite a bit crunch and colour to the smooth yogurt

5 years ago

That sounds like a fantastic raitha to enjoy with pulaos…very nicely done. I always look out for different version of raitha, so will surely want to try this!

Padmajha PJ
5 years ago

Raita is a favorite of mine and that too with capsicum ,am sold! Love the idea of blueberry pulao!!

5 years ago

Lovely! Great recipe and great info about peppers too. My significant other (Dear G) has about 75 pepper plants of all description — next year I will ask him to plant some yellow too 🙂

shubhradipta saha
5 years ago

not only as a chutney but it also can be served as a refreshing luncheon salad in the afternoon. nice recipe

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