Red Capsicum Chutney Recipe - Red Bell Pepper Chutney
A vegetarian South Indian Recipes recipe with red bell pepper (capsicum) - roughly chopped, pearl onions (sambar onions) - quartered, tomato - roughly chopped. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
12 steps- 1
To begin making the Red Capsicum Chutney Recipe , fist prep all the ingredients and keep them ready
- 2
Heat oil over medium heat in a saute pan; add the red chillies, onion, garlic and capsicum and saute until onions are transparent and the bell peppers have softened
red bell pepper (capsicum) - roughly chopped(4)pearl onions (sambar onions) - quartered(1/2 cup)dry red chillies(4)cloves garlic - chopped(4)dry red chillies - broken(2) - 3
You can sprinkle some salt and cover the pan, so the bell peppers sweat a little and cook faster
red bell pepper (capsicum) - roughly chopped(4)salt - to taste - 4
Once done, turn off the heat and allow the red capsicum chutney mixture to cool
- 5
Once cooled add the red capsicum chutney mixture to a mixer grinder and grind to a make smooth paste
- 6
Check the salt level and adjust to suit your taste
salt - to taste - 7
Transfer the red capsicum chutney into a bowl and keep aside
- 8
Our next step is to make the seasoning for the Red Capsicum Chutney
- 9
Heat a tablespoon of oil in a pan, add mustard seeds and urad dal and allow the mustard seeds to crackle and the dal to turn golden brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 10
Once the dal has turned golden brown, add the red chilli and the curry leaves, stir for a few seconds and turn off the heat
sprig curry leaves(1) - 11
Add the seasoning to Red Capsicum Chutney and serve
- 12
Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast
Rate this recipe
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Red Capsicum Chutney Recipe - Red Bell Pepper Chutney
A vegetarian South Indian Recipes recipe with red bell pepper (capsicum) - roughly chopped, pearl onions (sambar onions) - quartered, tomato - roughly chopped. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the Red Capsicum Chutney Recipe , fist prep all the ingredients and keep them ready
- 2
Heat oil over medium heat in a saute pan; add the red chillies, onion, garlic and capsicum and saute until onions are transparent and the bell peppers have softened
red bell pepper (capsicum) - roughly chopped(4)pearl onions (sambar onions) - quartered(1/2 cup)dry red chillies(4)cloves garlic - chopped(4)dry red chillies - broken(2) - 3
You can sprinkle some salt and cover the pan, so the bell peppers sweat a little and cook faster
red bell pepper (capsicum) - roughly chopped(4)salt - to taste - 4
Once done, turn off the heat and allow the red capsicum chutney mixture to cool
- 5
Once cooled add the red capsicum chutney mixture to a mixer grinder and grind to a make smooth paste
- 6
Check the salt level and adjust to suit your taste
salt - to taste - 7
Transfer the red capsicum chutney into a bowl and keep aside
- 8
Our next step is to make the seasoning for the Red Capsicum Chutney
- 9
Heat a tablespoon of oil in a pan, add mustard seeds and urad dal and allow the mustard seeds to crackle and the dal to turn golden brown
mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 10
Once the dal has turned golden brown, add the red chilli and the curry leaves, stir for a few seconds and turn off the heat
sprig curry leaves(1) - 11
Add the seasoning to Red Capsicum Chutney and serve
- 12
Serve the Red Capsicum Chutney with Ragi Idli and Mixed Vegetable Sambar for a wholesome breakfast
Rate this recipe
