Red Capsicum Chutney Recipe (Red Bell Pepper Chutney)
Description:
This Red Capsicum Chutney is a lip-smacking delight that combines the rich, smoky flavor of roasted red bell peppers with the earthy sweetness of pearl onions. The chutney is further enhanced by a tempering (tadka) made from mustard seeds, urad dal, and dry red chillies, which adds a crunchy texture and a burst of flavor. Perfectly paired with traditional South Indian dishes like idlis, dosas, and sambar, this chutney is not only delicious but also packs a nutritious punch. Red bell peppers are loaded with antioxidants, Vitamin A, and Vitamin C, making this chutney a healthy addition to your meal. Compared to green bell peppers, red bell peppers contain up to 11 times more beta-carotene and 1.5 times more Vitamin C, making it a powerhouse of nutrients.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum), roughly chopped | 4 |
| Pearl Onions (Sambar Onions), quartered | 1/2 cup |
| Tomato, roughly chopped | 1 |
| Dry Red Chillies | 4 |
| Garlic, chopped | 4 cloves |
| Oil | 1 tablespoon |
| Salt | To taste |
For Seasoning (Tadka):
| Ingredient | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies, broken | 2 |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions
-
Prepare the Ingredients:
Start by prepping all the ingredients. Chop the red bell peppers, pearl onions, and tomatoes into rough pieces. Set them aside. -
Cook the Vegetables:
Heat 1 tablespoon of oil in a saute pan over medium heat. Once the oil is hot, add the dry red chillies, pearl onions, garlic, and red bell peppers. Sauté the mixture until the onions turn transparent and the bell peppers soften. You can sprinkle a little salt and cover the pan to help the bell peppers sweat and cook faster. -
Cool and Grind:
Once the vegetables are cooked, turn off the heat and let the mixture cool down completely. After it has cooled, transfer the cooked mixture to a mixer grinder. Grind the ingredients into a smooth paste. Check the salt level and adjust according to your taste. Transfer the chutney to a bowl and set it aside. -
Prepare the Seasoning (Tadka):
In a separate pan, heat 1 tablespoon of oil over medium heat. Add the mustard seeds and urad dal, allowing the mustard seeds to crackle and the dal to turn golden brown. Once the dal is golden, add the broken dry red chillies and curry leaves. Stir for a few seconds to release the aroma, then turn off the heat. -
Combine and Serve:
Pour the hot seasoning (tadka) over the prepared chutney and mix well. Your flavorful Red Capsicum Chutney is now ready to serve! -
Serving Suggestions:
This chutney pairs wonderfully with Ragi Idlis and Mixed Vegetable Sambar for a wholesome and satisfying South Indian breakfast. It also complements dosas, uttapams, and even rice.
Tip: You can store this chutney in an airtight container in the refrigerator for up to 2-3 days. The flavors deepen and improve as it sits, making it a perfect make-ahead side dish for your meals.
Enjoy this vibrant, tangy chutney as part of your next meal!
