Red Capsicum Chutney Recipe - Red Bell Pepper Chutney

You must try this Spicy Roasted Red Capsicum Chutney Recipe that is packed with flavours of the roasted red bell peppers along with the baby onion with a crunchy tadka. Serve this chutney along with Idli, Dosa, Cheela's or even as a spread over a butter toasted bread.

Archana's Kitchen
10889 ratings.

Red Capsicum Chutney Recipe is a lip smacking chutney that is packed with flavors from the roasted bell pepper and baby onions. The addition of the tadka with the crunchy urad dal makes this chutney absolutely delectable.  Did you know Red Capsicum is loaded with antioxidants and high in Vitamin C and Vitamin A. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.

You can serve this vitamin rich red capsicum chutney to your kids and add more nutrition into their diet. It stays good outside and can be packed into the kids lunch boxes as well. 

Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast.

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

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M


4 Servings


  • 4 Red Bell pepper (Capsicum) , roughly chopped
  • 1/2 cup Pearl onions (Sambar Onions) , quartered
  • 1 Tomato , roughly chopped
  • 4 Dry Red Chillies
  • 4 cloves Garlic , chopped
  • 1 tablespoon Oil
  • Salt , to taste
  • Ingredients for seasoning
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 2 Dry Red Chillies , broken

How to make Red Capsicum Chutney Recipe - Red Bell Pepper Chutney

  1. To begin making the Red Capsicum Chutney Recipe , fist prep all the ingredients and keep them ready.

  2. Heat oil over medium heat in a saute pan; add the red chillies, 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. Once done, turn off the heat and allow the red capsicum chutney mixture to cool.

  4. Once cooled add the red capsicum chutney mixture to a mixer grinder and grind to a make smooth paste. Check the salt level and adjust to suit your taste. Transfer the red capsicum chutney into a bowl and keep aside. 

  5. Our next step is to make the seasoning for the Red Capsicum Chutney.

  6. Heat a tablespoon of oil in a pan, add mustard seeds and urad dal and allow the mustard seeds to crackle and the dal to turn golden brown. Once the dal has turned golden brown, add the red chilli and the curry leaves, stir for a few seconds and turn off the heat.

  7. Add the seasoning to Red Capsicum Chutney and serve. 

  8. Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast.