Capsicum Chutney Recipe (Red Bell Pepper Chutney)
Spicy Capsicum chutney served as accompaniment with idli and dosa.
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:
10 M
15 M
25 M
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)
To begin making the Capsicum Chutney Recipe (Red Bell Pepper Chutney) first roast the vegetable ingredients.
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.
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.
Now grind the roasted vegetables with required salt until it forms a smooth paste. Check the salt level and adjust to suit your taste.
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.
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.
Divya Shivaraman
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya
