Sep 172016
 
red-bell-pepper-chutney

To add to the huge list of chutney recipes that I have already shared in the blog – 10 chutney recipes, here I share one of my very favorite chutney – red bell pepper chutney or red capsicum chutney.

I ate this first time when my aunt made it. I simply loved it and was amazed that red bell pepper indeed can be so tasty πŸ˜€ This is prepared in the same way like tomato chutney. Red bell pepper chutney tastes nice with idli, dosa, vada and upma. I also love eating this with plain rice.

Many times I wondered if the same recipe can be prepared using green bell pepper. Honestly, the taste varies a lot. Green capsicum (bell pepper) has a more strong flavor compared to red capsicum along with the heat.Β You can check the recipe using green bell pepper here – tomato-green bell pepper chutney.

I shared a collection of my chutney recipes earlier and till date it is the most pinned and shared post. I am really thankful to everyone who keep coming back for my chutney recipes. As promised, I try to keep updating the collection and will be back again with more πŸ™‚

 

red bell pepper chutney

 

For various south Indian breakfast, check the link here – breakfast recipes.

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Serves:Β 4

Cooking time: 15 mins

Β 

Ingredients:

Tomato – 2, medium size (diced)

Red Bell Pepper (Capsicum) – 2, medium (diced)

Green chilli – 2 (slit lengthwise)

Coriander leaves – ΒΌ cup (roughly chopped)

Turmeric powder – Β½ tsp

Dry red chili – 4

Salt – to taste

Oil – 1 tbsp

 

To tadka:

Mustard seeds – 1 tsp

Asafoetida/Hing – a pinch

Oil – 1 tbsp

 

Procedure:

  1. Heat a pan and add oil to it.
  2. Fry the dry red chili for a moment and then add the turmeric powder, green chili, tomato, bell peppers, coriander leaves and salt.
  3. Cover with lid and let it cook for about 10 mins.
  4. Once the vegetables are cooked, let it cool.
  5. Blend the vegetable mixture into desired chutney consistency.
  6. Transfer the contents into a bowl.
  7. In another pan, heat oil and add the mustard seeds and hing. Let the mustard seeds splutter and remove from heat.
  8. Add the tadka to the chutney.
  9. Serve with idli, dosa or even upma.

Β red bell pepper chutney

Note:

  1. The dry red chili is optional, I have used it for a more strong red color.
  2. You can serve this chutney with ven pongal or plain rice too.

red bell pepper chutney

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