Red Bell Pepper Peanut Chutney recipe is a refreshing chutney made using the combination of nutty flavor of the roasted peanuts with the smoky flavored red capsicum.Vegan,low carb and Keto Friendly.
SERVING SUGGESTIONS
This Red capsicum chutney recipe can be served with chapati , idli , dosas or even steamed rice.
OTHER CHUTNEY RECIPES YOU MAY LIKE
HOW TO MAKE RED BELL PEPPER CHUTNEY RECIPE
Heat about 2 teaspoons of peanut/vegetable oil in a skillet.
Add garlic ,dried red chillies, curry leaves and onions and saute till onions are soft takes 1-2 minutes.
Next add red bell pepper and saute till they are very well browned and soft. Remove them from heat and allow to cool.
Next roast ¼ cup of peanuts until golden brown.Let it cool down.Store-bought un-salted, roasted peanuts are fine too.
In a blender add the roasted bell pepper-onion mixture ,roasted peanuts ,tamarind ,jaggery(optional) ,salt.Grind them together to a coarse or smooth paste by adding little water.
Remove to a serving bowl ,add tempering and serve Red Bell Pepper Chutney Recipe with your favorite breakfast/lunch/supper items.
TIPS & VARIATIONS
- If you dont have dry red chillies at home, use 1 teaspoon of red chilli powder while grinding.
- Increase or decrease the dry red chillies according to your spice level.
- Do not skip adding peanuts they give body to the chutney as well as enhance the taste.Dont add more you will end up with peanut chutney.
- If you dont have tamarind use 2 teaspoons of lemon juice instead.
- If you dont like garlic ,you can skip and add ¼ teaspoon of hing(asafetida) instead.
- Tempering is totally optional but i highly recommend to add it.
RED BELL PEPPER CHUTNEY RECIPE CARD
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Red Bell Pepper Chutney Recipe|Capsicum Chutney
Ingredients
Measuring cup used ,1 cup = 250ml
- 1 large red bell peppers ,Cut to big chunks
- ½ medium onion
- 2 cloves garlic
- few curry leaves
- 5 dried red chillies
- ½ inch tamarind
- ¼ cup peanuts
- salt to taste
- ½ teaspoon jaggery (optional)
- 2 teaspoon oil
Tempering:
- ½ teaspoon oil
- ½ teaspoon mustard seeds
- few curry leaves
- a pinch hing (asafetida)
Instructions
- Heat about 2 teaspoons of peanut/vegetable oil in a skillet.
- Add garlic ,dried red chillies, curry leaves and onions and saute till onions are soft takes 1-2 minutes.
- Next add red bell pepper and saute till they are very well browned and soft. Remove them from heat and allow to cool.
- Next roast ¼ cup of peanuts until golden brown.Let it cool down.Store-bought un-salted, roasted peanuts are fine too.
- In a blender add the roasted bell pepper-onion mixture ,roasted peanuts ,tamarind ,jaggery(optional) ,salt.Grind them together to a coarse or smooth paste by adding little water.
- Remove to a serving bowl ,add tempering and serve with your favorite breakfast/lunch/supper items.
Video
Notes
TIPS & VARIATIONS
- If you dont have dry red chillies at home, use 1 teaspoon of red chilli powder while grinding.
- Increase or decrease the dry red chillies according to your spice level.
- Do not skip adding peanuts they give body to the chutney as well as enhance the taste.Dont add more you will end up with peanut chutney.
- If you dont have tamarind use 2 teaspoons of lemon juice instead.
- If you dont like garlic ,you can skip and add ¼ teaspoon of hing(asafetida) instead.
- Tempering is totally optional but i highly recommend to add it.
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