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 😀 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. 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 🙂
For various south Indian breakfast, check the link here – breakfast recipes.
Cooking time: 15 mins
Tomato – 2, medium size (diced)
Red Bell Pepper (Capsicum) – 2, medium (diced)
Green chilli – 2 (slit lengthwise)
Coriander leaves – ¼ cup (roughly chopped)
Turmeric powder – ½ tsp
Dry red chili – 4
Salt – to taste
Oil – 1 tbsp
Mustard seeds – 1 tsp
Asafoetida/Hing – a pinch
Oil – 1 tbsp
- Heat a pan and add oil to it.
- Fry the dry red chili for a moment and then add the turmeric powder, green chili, tomato, bell peppers, coriander leaves and salt.
- Cover with lid and let it cook for about 10 mins.
- Once the vegetables are cooked, let it cool.
- Blend the vegetable mixture into desired chutney consistency.
- Transfer the contents into a bowl.
- In another pan, heat oil and add the mustard seeds and hing. Let the mustard seeds splutter and remove from heat.
- Add the tadka to the chutney.
- Serve with idli, dosa or even upma.
- The dry red chili is optional, I have used it for a more strong red color.
- You can serve this chutney with ven pongal or plain rice too.