Red Bell Pepper Chutney Recipe

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.

Chutneys are a sort of condiment that has its roots in India. Typically, they are prepared using a mixture of fruits, vegetables, spices, vinegar, or lemon juice. They are frequently offered as a side dish or addition to other Indian meals and come in both sweet and savory varieties.

Chutneys come in a variety of flavors, including mango chutney, mint coriander chutney, coconut chutney, tomato chutney, onion chutney, and tamarind chutney. Every variety of chutney has a distinctive flavor and is frequently used to enhance various Indian meals. Here, we bring you a unique chutney recipe that is made with red bell peppers. Sounds interesting! Isn’t it? Well yes!

Jump to:

• What Is Red Bell Pepper Chutney?
• Benefits Of Red Bell Pepper Chutney
• How to Make Red Bell Pepper Chutney Recipe
• Serving Suggestions
• Storage Suggestions
• Tips & Variations
• More Chutney Recipes
• Red Bell Pepper Chutney Recipe (Capsicum Chutney)

What Is Red Bell Pepper Chutney?

As the name suggests, red bell pepper chutney is made with red bell pepper (of course), roasted peanuts, and a few spices. The nutty flavor of roasted peanuts and smokey bell pepper truly sets this chutney apart. 

Benefits Of Red Bell Pepper Chutney

1. This chutney contains a variety of vitamins and minerals, including Vit A, Vit C, and potassium. 
2. It is low in calories and high in fiber.
3. According to some studies, it is also believed that red bell peppers may help to reduce inflammation and improve heart health.

How to Make Red Bell Pepper Chutney Recipe

Heat about 2 teaspoons of peanut/vegetable oil in a skillet.

Add garlic, dried red chilies, curry leaves, and onions, and saute till the 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 unsalted, roasted peanuts are fine too.

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 a little water.

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

Serving Suggestions

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

Storage Suggestions

You can store the red bell pepper chutney in an airtight container in the refrigerator for 2-3 days.

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

If you’ve tried this easy red bell pepper chutney recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!