Red Capsicum Chutney
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Red Capsicum Chutney

If you are looking for a nice and easy chutney recipe without coconut, then try this red capsicum chutney. Red capsicum chutney is a unique and tasty chutney you would surely love it. This chutney is very rich and dominant with flavour of roasted capsicum.

The sweet and spicy taste of capsicums gives a rich and beautiful texture to this chutney, moreover, the mustard seeds and red chillies seasoning gives a crunchy effect to this amazing chutney. Its a perfect side dish to be served along dosa, uttapam, paniyaram etc.

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Preparation Time: 10mins  ∏  Cooking Time: 15mins  ∏  Servings:2-3 person

Level: Beginners (Easy)     ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients:

  • 1 large size red capsicum (Bell pepper) chopped (slices)
  • 1 large size tomato chopped (slices)
  • 1 medium-size onion chopped (slices)
  • 2-3 green chilly chopped (slices)
  • 2 whole red chilly (+2 for tempering)
  • 5-6 curry leaves
  • 1 teaspoon dry urad dal (divided)
  • 1 teaspoon mustard seed (divided)
  • 1 Pinch Asafoetida (Hing)
  • 1/2 teaspoon seedless tamarind
  • Salt as per taste
  • 2-3 teaspoon vegetable oil

How to make Red Capsicum Chutney:

Step1: Add 1-2 teaspoon oil in a heated pan, then add 1/2 teaspoon mustard seed and let them crackle. Keep the flame to low-medium and add red chilly, 1/2 teaspoon urad dal and saute it for a while.

Step2: Add chopped/sliced onion and saute it for 2-3 minutes on medium flame, until the raw smell goes away. Do not brown the onions.

Step3: Add 1 medium-size chopped tomato and saute it for 2-3 minutes.

Step4: Now its time to add chopped red capsicum and chilly, mix everything well and add salt as per taste.

Step5: Cover and cook for 4-5 minutes on low-medium flame till the capsicum is soft and its raw smell is gone.

Step6: Then add 1/2 teaspoon seedless tamarind and saute it for a minute then turn off the flame.

Step7: Let the mixture cool down completely before grinding it.

Step8: In the meanwhile when the mixture is getting cooled, we will prepare the tempering. Heat a tadka pan or the same pan and add 1 teaspoon oil. When the oil is heated add remaining 1/2 teaspoon mustard seeds along with 1/2 teaspoon urad dal and let them crackle.

Step9: Keep the flame to low-medium add a pinch of Hing, curry leaves, dry red chilli and roast the tempering till it turns golden in colour. Then turn off the flame. Tadka is ready.

Step10: Now transfer the cooldown onion-tomato-capsicum mixture in a grinder/blender. If required add 1-2 teaspoon water.

Step11: Now blend it to a smooth paste. Transfer the chutney in a serving bowl.

Step12: Now pour the tempering on to the capsicum chutney. Red capsicum chutney is ready to be served with any of the south Indian snacks, you can also store this in the fridge for a couple of days. I prefer it to be served with Pesarattu dosa.

Red Capsicum Chutney

Watch this video for making Red Capsicum Chutney

Tips:

  • Adjust the chilli and spices as required.
  • Try not to add much water while blending the chutney.
  • Do not overcook onion, tomato and capsicum, they just need to be sauteed well.

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