Red Capsicum Chutney

Red Capsicum Chutney Recipe

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About Red Capsicum Chutney Recipe:

A delicious red bell pepper (capsicum) chutney originating from the southern part of the Indian sub continent. A chutney made with some flavourful spices that has a unique and tangy taste which is and absolute treat to your taste buds and can be accompanied with idli and dosa.

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  • 13 Ingredients
Adjust Servings :

Ingredients for Red Capsicum Chutney Recipe

  • As required Ingredients for chutney
  • 1 tablespoon Cooking oil
  • 4 No.s Dried red chillies broken
  • 1/2 cup Baby onions quartered
  • 4 Garlic chopped cloves
  • 4 No.s Red bell peppers chopped
  • As required Salt
  • As required Ingredients for Tempering
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Oil
  • 1 teaspoon Split white urad dal
  • 2 No.s Dry red chillies
  • 1 sprig Curry leaf
  • 23g Fat(22.71%)
  • 14g Protein(13.76%)
  • 39g Carbs(38.76%)
  • 24g Fiber(24.04%)
  • Other(0.74%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Red Capsicum Chutney Recipe


Into a preheated pan add 1 tbsp cooking oil, 4 dried red chillies broken, ½ cup baby onions quartered, 4 cloves garlic chopped, 4 red bell peppers chopped and salt to taste.


Saute till the onions and red peppers are well roasted and soft. To quicken the cooking process, cover the pan and let the vegetables steam cook.


When fully cooled, add all the ingredients to a mixer grinder jar and grind to a smooth paste. Transfer to a serving bowl


For the tempering,into a hot tadka pan add 1 tsp oil ½ tsp mustard seed, 1 tsp split white urad dal. Stir and allow the mustard seeds to crackle and the urad dal to turn golden brown and crunchy. Then add 2 dry red chillies and 1 sprig curry leaf and saute for a few seconds.


Pour the tempering over the chutney in the bowl and serve along with idli dosa.