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Home » Recipes » Sauces, Chutneys & Dips

Red Bell Pepper Chutney Recipe

Aug 28, 2022. by Bhavana Patil. 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Red Bell Pepper Peanut Chutney recipe is a refreshing chutney made using the combination of the nutty flavor of the roasted peanuts with the smoky flavored red capsicum. Vegan, low carb, and Keto Friendly.

red bell pepper chutney served in a white bowl with tempering on top

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.

step to roast onion,garlic,curry leaves,red bell pepper in a teaspoon oil till brown collage

Next roast ¼ cup of peanuts until golden brown. Let it cool down. Store-bought unsalted, roasted peanuts are fine too.

dry roast the peanuts till brown

In a blender, add the roasted bell pepper-onion mixture, roasted peanuts, tamarind, jaggery (optional), and salt. Grind them together to a coarse or smooth paste by adding little water.

step to blend the onion-capsicum mixture tamarind int o a smooth or coarse paste collage

Remove to a serving bowl, add the tempering and serve Red Bell Pepper Chutney Recipe with your favorite breakfast/lunch/supper items.

red bell pepper chutney served in a white bowl with tempering on top

Serving Suggestions

This Red capsicum chutney recipe can be served with chapati, idli, dosas, or even steamed rice.

Tips & Variations

  1. If you don't have dry red chilies at home, use 1 teaspoon of red chili powder while grinding.
  2. Increase or decrease the dry red chilies according to your spice level.
  3. Do not skip adding peanuts they give body to the chutney and enhance the taste. Don't add more you will end up with peanut chutney.
  4. If you don't have tamarind, use 2 teaspoons of lemon juice instead.
  5. If you don't like garlic, you can skip and add ¼ teaspoon of hing (asafetida) instead.
  6. Tempering is totally optional, but I highly recommend adding it.

More Chutney Recipes

  • Ridge Gourd Chutney
  • Green Tomato Chutney
  • Onion Chutney
  • Raw Mango chutney
  • Tomato Chutney
  • Walnut Chutney
  • Mint Peanut Chutney
Tried this recipe?Don’t forget to give a ★ rating below
Red Bell Pepper Peanut Chutney served in a bowl with tempering on top

Red Bell Pepper Chutney Recipe (Capsicum Chutney)

Bhavana Patil
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.
5 from 2 votes
Print Recipe Pin Recipe
Servings: 2
Calories : 244
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Gluten-Free, Keto, Low Carb, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

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

  1. If you dont have dry red chilies at home, use 1 teaspoon of red chili powder while grinding.
  2. Increase or decrease the dry red chilies according to your spice level.
  3. 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.
  4. If you dont have tamarind use 2 teaspoons of lemon juice instead.
  5. If you dont like garlic, you can skip and add ¼ teaspoon of hing(asafetida) instead.
  6. Tempering is totally optional but I highly recommend adding it.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 244kcalCarbohydrates: 23gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 19mgPotassium: 733mgFiber: 6gSugar: 12gVitamin A: 3640IUVitamin C: 269mgCalcium: 55mgIron: 2mg
Keyword bell pepper chutney, capsicum chutney, red bellpepper chutney
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Reader Interactions

Comments

  1. Semna says

    March 14, 2021 at 9:12 pm

    5 stars
    Yummy

    Reply
    • Bhavana Patil says

      March 14, 2021 at 10:44 pm

      Thank you so much Semna 🙂

      Reply

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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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