Red Capsicum Chutney

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.

Variations:

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

More chutney recipes:

Red Capsicum Chutney

Sireesha
Super yummy and low calorie chutney, goes well with almost anything.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course chutneys, Side Dish, sides
Cuisine south indian
Servings 4

Ingredients
  

  • 2 red capsicums cut in cubes
  • 8 green chillies adjust to your taste
  • ½ tsp salt
  • 2 tbsp roasted sesame powder
  • 2 tsp tamarind pulp

Seasoning

  • 3 tsp oil
  • 1 tsp urad dal (black gram)
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • few curryleaves
  • 1 broken red chilly optional
  • 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 and tamarind pulp. Blend to a smooth paste.
  • Add 2 tbsp roasted sesame seed powder or roasted peanut 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….

Notes

  1. While blending you can add 2 tsp of tamarind pulp.
  2. 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..
  3. You may also use roasted peanut powder.
Keyword chutney, pachadi, side for snacks

step by step photo instructions

  1. 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….

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