Capsicum Chutney Recipe (Red Bell Pepper Chutney)

Spicy Capsicum chutney served as accompaniment with idli and dosa.

Divya Shivaraman
Capsicum Chutney Recipe (Red Bell Pepper Chutney)
577 ratings.

Capsicum Chutney Recipe is different from the regular chutney recipes as it brings the flavors of the roasted bell pepper. The roasted bell pepper along with onions and tomatoes in equal ratios makes for a deliciously perfect side dish.

Serve the Capsicum Chutney with idli, dosa or even along with steamed rice and ghee. You can even serve the Capsicum Chutney as a dip for your parties.

Other recipes you can try with Bell Peppers are:

  1. Vegetarian Stuffed Bell Peppers with Spiced Potatoes Recipe
  2. Roasted Red Pepper Hummus Recipe
  3. Fusilli Pasta Tossed with Creamy Red Bell Pepper Sauce Recipe

Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

5 Servings

Ingredients

  • 1 Red Bell pepper (Capsicum) , roughly chopped (any variety but I used red)
  • 1 Onion , roughly chopped
  • 1 Tomato , roughly chopped
  • 2 Green Chillies , roughly chopped
  • 2 Dry red chillies
  • 2 cloves Garlic
  • 1 tablespoon Cooking oil
  • Salt , to taste
  • 1 tablespoon Cooking oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon White Urad Dal (Split)
  • 3 Curry leaves
  • 1 Dry red chilli

How to make Capsicum Chutney Recipe (Red Bell Pepper Chutney)

  1. To begin making the Capsicum Chutney Recipe (Red Bell Pepper Chutney) first roast the vegetable ingredients.

  2. Heat a tablespoon of oil in a heavy bottomed pan; add the onion, garlic and capsicum and saute until onions are transparent and the bell peppers have softened. You can sprinkle some salt and cover the pan, so the bell peppers sweat a little and cook faster. 

  3. Add tomatoes, green chillies, red chillies and saute until tomatoes are soft and cooked (adjust chillies according to your spice level). Once all the ingredients have softened and cooked well. Turn off the heat.

  4. Now grind the roasted vegetables with required salt until it forms a smooth paste. Check the salt level and adjust to suit your taste.

  5. Our next step is to make the seasoning for the Capsicum Chutney. Heat a tablespoon of oil in a pan, add mustard seeds, cumin seeds, urad dal, red chilli and the curry leaves. Allow it to crackle and red chillies to roast. Add the seasoning to capsicum chutney.

  6. Serve the Capsicum Chutney with idlidosa or even along with steamed rice and ghee. You can even serve the Capsicum Chutney as a dip for your parties.

Divya Shivaraman

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Last Modified On Wednesday, 04 October 2017 09:43
     
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