Red Capsicum Chutney | Red Bell Pepper Chutney

Red capsicum chutney is one of our family favorites. Whenever i grind for idli/dosa batter, I always stock red capsicums in my fridge to make this spicy yummy capsicum chutney. This capsicum chutney is a slight variation of my onion tomato chutney recipe. This is a versatile chutney as it goes well with not only dosa and idli, but with chapathi, parathas and as a dip or spread for sandwiches.

This chutney tastes better when its in the spicier side as red capsicums have a slightly sweet taste. I have another version of capsicum chutney using green capsicum which I will post later. This chutney stays good for 2 days when refrigerated. If you are bored of the regular coconut chutney or tomato chutney, then try this chutney and let me know how you liked it.

Red Capsicum Chutney

South-Indian spicy chutney with red capsicum, tomato, onion

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Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 4-5 dry red chillies
• 1 tsp whole urad dal
• 2 garlic cloves
• 1 medium onion
• 1 medium tomato
• 1 medium red capsicum
• 1 sprig curry leaves
• ½ tsp tamarind paste / marble-sized tamarind
• 2 tsp sesame oil
• Salt to taste

To temper

• 2 tsp sesame oil
• 1 tsp mustard seeds
• Pinch of asafoetida / hing

Instructions

• Chop garlic, onion and tomato into small pieces. Remove the seeds and white membrane from the capsicum and chop into small pieces.
• In a pan, heat ½ tsp oil and add red chillies and urad dal. Fry till the dal turns golden. Transfer to a plate.
• Add ½ tsp oil to the same pan and add garlic. Fry for 30 seconds and then add the onions. Fry till the onions start to get golden. Transfer to the plate.
• In the same pan, add 1 tsp oil and add tomato and capsicum. Fry till they turn soft. Add curry leaves, tamarind and mix. Remove from heat and allow to cool.
• Add everything to a mixie jar along with required salt and grind to smooth paste without adding water.
• Heat a small pan with oil and add mustard seeds. When they crackle add hing and pour over the chutney.

Notes

• For a mildly spiced chutney reduce the number of chillies to 2 or 3.
• I recommend using sesame oil for this chutney as it adds a good flavor.

Course: Side Dish

Cuisine: Indian