Red Capsicum pachadi/chutney is a simple, easy, healthy and delicious chutney that goes well with idli, dosa, chapathi, poori, sandwiches, pakoras, bajjis, bondas, mysore bonda, punugulu and vadas like alasanda vada, multi grain vada… This chutney is a good combination for many more delicious snacks and it tastes very good with rice too.

I made this chutney with very few ingredients, yet tastes awesome. I tried Red Capsicum chutney with different variations, some of which I have shared here in this recipe under tips and variations sections.

How to make Red Capsicum Chutney

PREP TIME: 5 MINS COOK TIME:10 MINS TOTAL TIME: 15 MINS COURSE: CHUTNEYS/SIDES CUISINE:INDIAN SERVINGS : 4

Ingredients

2 red capsicum/bell pepper – cut in cubes
8 green chillies (can reduce the quantity)
1/2 tsp – salt
2 tbsp – sesame powder
2 tsp – oil
For seasoning:
3 tsp – oil
1 tsp – urad dal
1 tsp – cumin seeds
1/2 tsp – mustard seeds
curry leaves
pinch – hing

Instructions

Heat a small pan with 2 tsp oil. Add chopped red capsicum, saute on medium flame. Cook until they are soft.
Add green chillies, saute for 30 sec. Turn off. Cool these completely.
Add them to the blender jar along with some salt. Blend to a smooth paste. Add 2 tbsp roasted sesame seed powder, blend again or just whip. Check the taste for salt. Adjust.
Heat a small pan with 3 tsp oil, add urad dal, mustard seeds, cumin seeds. When they begin to crackle and urad dal turns gloden in color, add curry leaves and hing.
Add this seasoning to chutney. Serve with any of your favorite snacks, rice, idli….

step by step photo instructions

Heat a small pan with 2 tsp oil. Add chopped red capsicum, saute on medium flame till they are cooked and soft.

2. Add green chillies, saute for 30 sec. Turn off. Cool these completely.

3. Add them to the blender jar along with 1/2 tsp salt. Blend to a smooth paste. Add 2 tbsp roasted sesame seed powder, blend again or just whip. Check the taste for salt. Adjust.

4. Heat a small pan with 3 tsp oil, add urad dal, mustard seeds, cumin seeds. When they begin to crackle and urad dal turns gloden in color, add curry leaves and hing.

5. Add this seasoning to chutney. Serve with any of your favorite snacks, rice, idli….

Tips

While blending you can add 2 tsp of tamarind pulp.
Roast sesame seeds and grind them to powder and keep it ready and also you can keep in an air tight bottle, to use for curries, chutneys..

Variations:

Add peanut powder and tamarind pulp while blending.
Roast red chillies, garlic, coriander seeds and cumin seeds, then grind them to a fine powder, now add sauteed red capsicum and blend all together to make chutney.