Capsicum Peanut Chutney, side dish idli, dosa is a refreshing chutney made using the combination of nutty flavor of the roasted peanuts, green bell pepper (capsicum), garlic, green chilies, coriander leaves, and tamarind. Vegan, Keto, low carb friendly.
Capsicum (or bell peppers) are low in calories and rich in vitamin C and other antioxidants. Peanuts are a great source of iron, magnesium as well as dietary fiber. So next time you are looking for a healthy chutney, try this simple, flavorful capsicum peanut mint chutney recipe excellent addition to a healthy diet.
Capsicum Peanut Chutney Ingredients
Firstly, gather all the ingredients.
How to make Capsicum Peanut Chutney
Heat oil in a pan and fry the peanuts and green chilies until golden brown. You can also roast the peanuts in the air fryer.
Next, add garlic and chopped capsicum. Saute till the capsicum become soft and tender. Let the mixture gets cool down.
After cooling add the mixture into a blender, to this add the chopped coriander leaves, tamarind, salt, and water.
Blend it to a smooth or coarse paste based on preference. Transfer it to a bowl. Now for tempering, heat a pan with half a teaspoon of oil, add mustard seeds, cumin, hing, curry leaves, and add it to the chutney. Mix it well.
Capsicum Peanut chutney is ready and can be served with dosa, idli, or chapati.
Serving Suggestions
Serve green bell pepper chutney with idli, dosas, paniyaram, uttapam, poori, or chapati.
Tips & Variations
- Adding 1 tablespoon of sesame seeds to this chutney makes it more healthy.
- This chutney will not spoil for at least 2-3 when kept in the refrigerator.
- You can replace green capsicum or bell pepper with red capsicum.
- Fry the peanuts on a medium flame to get roasted evenly.
More Capsicum/Bell Pepper Recipes
More Chutney Recipes
- Mint-Peanut Chutney
- Coconut Chutney
- Walnut Chutney
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
Capsicum Peanut Chutney
Ingredients
- ½ cup green capsicum (bell pepper) [Measuring cup used 1 cup = 250 ml]
- ¼ cup peanuts (groundnuts)
- 1 clove garlic
- 3 green chilies
- ½ inch tamarind
- 1 tablespoon coriander leaves
- salt to taste
- water for grinding
- 2 teaspoon oil
Tempering
- ½ teaspoon mustard seeds
- ¼ teaspoon jeera seeds (cumin)
- a pinch hing (asafetida)
- ½ teaspoon oil
- 1 stalk curry leaves
Instructions
- Heat oil in a pan and fry the peanuts and green chilies till it turns golden brown. You can also roast the peanuts in the air fryer.
- Next, add garlic and chopped capsicum. Saute till the capsicum become soft and tender. Let the mixture gets cool down.
- After cooling add the mixture into a blender, to this add the chopped coriander leaves, tamarind, salt, and water.
- Blend it to a smooth or coarse paste based on preference. Transfer it to a bowl. Now for tempering heat a pan with half a teaspoon of oil, add mustard seeds, cumin, hing, curry leaves, and add it to the chutney. Mix it well.
- Capsicum Peanut chutney is ready and can be served with dosa, idli, or chapati.
Notes
- You can also add 1 tablespoon of sesame seeds to this chutney makes it more healthy.
- This chutney will not spoil atleast 2-3 when kept in refrigerator.
- You can replace green capsicum or bell pepper with red capsicum.
- Fry the peanuts on a medium flame to get roasted evenly.
Nutrition
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Sahana Patil says
awesome
Anonymous says
Tried and the whole family loved this chutney,Thanks!
bhavana says
Thanks for sharing your feedback.
Vasanthi says
Really tasty! Made it without garlic. Loved the flavours
Bhavana Patil says
Yayyy!! Thank you Vasanthi 🙂 I am glad you loved it 🙂