The Red Bell Pepper Peanut Chutney is a flavorful and spicy dish that combines the roasted, smoky flavor of red bell peppers with the nutty richness of roasted peanuts. This vegan, low-carb-friendly chutney is perfect for adding a delightful kick to your meals.
Chutneys are a type of condiment originating from India. Typically, they are prepared using a mixture of fruits, vegetables, herbs, spices, nuts, and more. Often served as a side dish or accompaniment to Indian meals.
Incorporating vegetables into chutney, like ridge gourd chutney, zucchini chutney, and tomato onion chutney, adds both flavor and nutrition to your diet, offering a tasty way to enjoy a variety of vegetables with your Indian meals. Here, we bring you a unique chutney recipe that is made with red bell peppers. Sounds interesting! Isn’t it? Well yes!
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What is Bell Pepper Chutney?
As the name suggests, This chutney is made of red bell pepper, onions, garlic, roasted peanuts, and a few Indian spices. The nutty flavor of roasted peanuts and smokey bell pepper truly sets this chutney apart.
It pairs well with Indian breakfast recipes like idli, dosa, paneer uttapam, besan chilla, and more.
If you love bell peppers, then be sure to check out my recipes for capsicum peanut chutney, and capsicum rice.
How to Make Red Bell Pepper Chutney
Heat 2 teaspoons of oil in a pan over medium heat.
Add 2 garlic cloves, 4-5 dried red chilies, 1 stalk of curry leaves, and ½ medium sliced onions to the pan. Sauté the mixture until the onions become soft, which typically takes about 1 to 2 minutes.
Next, add 1 large red bell pepper (roughly chopped) and saute until very well browned (charred) and reaches a soft texture. Once done, remove it from the heat and let it cool.
Next, roast ¼ cup of peanuts until they turn golden brown. Once roasted, allow them to cool. You can also roast the peanuts in the air fryer. Alternatively, you can use store-bought, unsalted, roasted peanuts.
In a blender, add the roasted bell pepper-onion mixture, roasted peanuts, ½ inch tamarind, ½ teaspoon jaggery (optional), and salt. Blend them together until they form a coarse or smooth paste, adding a little water as needed to achieve the desired consistency.
Transfer the chutney to a serving bowl. Then, add the tempering if desired and mix well. Red bell pepper chutney is ready, serve it along with your favorite breakfast dish.
Serving Suggestions
Red capsicum chutney pairs well with South Indian breakfast dishes like idli, dosa, neer dosa, and vegetable paniyaram.
It can also be served as a side dish with chapati or steamed basmati rice, along with dal tadka and kachumber salad for a complete meal.
Storage Suggestions
The red bell pepper peanut chutney can be stored in an airtight container in the refrigerator for 2-3 days.
Expert Tips
- Do not skip adding roasted peanuts, as they provide body to the chutney and enhance its flavor. Don't add too many peanuts, as it may result in a chutney with a predominant peanut flavor resembling peanut chutney.
- Tempering is totally optional, but I highly recommend adding it.
Variations
- Don't have dried red chilies at home? You can substitute them by adding 1 teaspoon of red chili powder while blending the chutney.
- If you don't have tamarind, use 2 teaspoons of lemon juice instead.
- If you don't prefer garlic, you can skip it. Instead, add ¼ teaspoon of hing (asafoetida) as a substitute to enhance the flavor.
Red Bell Pepper Chutney Recipe (Capsicum Chutney)
Ingredients
Tempering (optional):
- ½ teaspoon oil
- ½ teaspoon mustard seeds
- few curry leaves
- a pinch hing (asafetida)
Instructions
- Heat 2 teaspoons of vegetable oil in a pan over medium heat.
- Add garlic, dried red chilies, curry leaves, and sliced onions to the pan. Sauté the mixture until the onions become soft, which typically takes about 1 to 2 minutes.
- Next, add red bell pepper and saute until very well browned (charred) and reaches a soft texture. Once done, remove it from the heat and let it cool.
- Next, roast ¼ cup of peanuts until they turn golden brown. Once roasted, allow them to cool. You can also roast the peanuts in the air fryer. Alternatively, you can use store-bought, unsalted, roasted peanuts.
- In a blender, add the roasted bell pepper-onion mixture, roasted peanuts, tamarind, jaggery (optional), and salt. Blend them together until they form a coarse or smooth paste, adding a little water as needed to achieve the desired consistency.
- Transfer the chutney to a serving bowl. Then, add the tempering if desired and mix well. Red Bell Pepper Chutney is ready, serve it along with your favorite breakfast dish.
Video
Notes
Tips
- Do not skip adding roasted peanuts, as they provide body to the chutney and enhance its flavor. Don't add too many peanuts, as it may result in a chutney with a predominant peanut flavor resembling peanut chutney.
- Tempering is totally optional, but I highly recommend adding it.
Variations
- Don't have dried red chilies at home? You can substitute them by adding 1 teaspoon of red chili powder while blending the chutney.
- If you don't have tamarind, use 2 teaspoons of lemon juice instead.
- If you don't prefer garlic, you can skip it. Instead, add ¼ teaspoon of hing (asafoetida) as a substitute to enhance the flavor.
Nutrition
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Semna
Yummy
Bhavana Patil
Thank you so much Semna 🙂