Name: Red Bell Pepper Chutney Recipe|Capsicum Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 large red bell peppers ,Cut to big chunks; 1/2 medium onion; 2 garlic cloves; few curry leaves; 5-6 dried red chillies; 1/2 inch tamarind; 1/4 cup peanuts; salt to taste; 1 tsp jaggery (optional); 2 tsp oil; 1/2 tsp oil; 1/2 tsp mustard seeds; few curry leaves; a pinch hing (asafetida)

Red Bell Pepper Chutney Recipe|Capsicum Chutney

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Red Bell Pepper Chutney Recipe|Capsicum Chutney

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Course: Chutney, Side Dish

Cuisine: Indian, south indian

Keyword: bell pepper chutney, capsicum chutney, red bellpepper chutney

Servings: 2

Author: bhavana

Ingredients

Measuring cup used ,1 cup = 250ml

1 large red bell peppers ,Cut to big chunks
1/2 medium onion
2 garlic cloves
few curry leaves
5-6 dried red chillies
1/2 inch tamarind
1/4 cup peanuts
salt to taste
1 tsp jaggery (optional)
2 tsp oil

Tempering:

1/2 tsp oil
1/2 tsp mustard seeds
few curry leaves
a pinch hing (asafetida)

Instructions

Roast

Heat about 1 to 2 teapoons of peanut/vegetable oil in a skillet.
Add and roast the cut vegetables and garlic ,dried red chillies, tamarind on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.
Next roast 1/4 cup of peanuts until golden brown. Store-bought un-salted, roasted peanuts are fine too.Let it cool down.
In a blender add the roasted bell pepper-onion mixture ,roasted peanuts ,jaggery ,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.

Recipe Video

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