Red capsicum peanut chutney | Red Bell pepper peanut chutney

I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.

It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.

Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.

Red capsicum chutney / Capsicum peanut chutney recipe

Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa

 

Cuisine: Indian

Category: Chutney recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cooking oil - 2 tbsp Red capsicum - 1 Tomato - 2 Big onion - 1 Red chilli - 3 Garlic - 3 cloves (optional) Roasted peanuts - 3 tbsp Grated coconut – 1 tbsp Tamarind - a small piece Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Curry leaves - few

HOW TO MAKE RED CAPSICUM CHUTNEY

1. Wash and chop capsicum, onion, tomato.
2. Dry roast peanuts till the skin crackles and leaves nice smell.
3. Heat oil in a kadai. Saute onion, red chilli, garlic cloves till onion turns transparent.
4. Add capsicum and saute for few minutes till soft. Add tomato and salt.
5. Saute till tomato turns mushy. Add roasted peanuts, tamarind piece, grated coconut.
6. Mix well and switch off the flame.
7. Let it cool down. Grind to a smooth paste adding water.
8. Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
9. Serve red capsicum chutney with idli and dosa. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin. Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft. Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down.  Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl. Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !

Note

Adjust the quantity of red chillies based on your taste. You can skip coconut for variations. You can use deskinned peanuts or peanuts with skin. But it should be roasted. You can skip garlic and use ginger for variations. Also you can add lemon juice instead of tamarind.

Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !

I served it with vazhaithandu dosai / Banana stem dosa. 

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