Red Bell Pepper Chutney Recipe (Capsicum Chutney)

Red Bell Pepper Peanut Chutney served in a bowl with tempering on top

5 from 2 votes

Red Bell Pepper Chutney Recipe (Capsicum Chutney)

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.

Course Side Dish

Cuisine Indian, South Indian

Keyword bell pepper chutney, capsicum chutney, red bellpepper chutney

Diet Gluten-Free, Keto, Low Carb, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 244kcal

Author Bhavana Patil

Ingredients

1 large red bell pepper cut to big chunks
½ medium onion
2 cloves garlic
1 stalk curry leaves
4-5 dried red chillies (Kashmiri or Bydagi variety)
½ inch tamarind
¼ cup peanuts
salt to taste
½ teaspoon jaggery (optional)
2 teaspoon oil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition