Red Capsicum pachadi/chutney is a simple, easy, healthy, low-calorie, gluten-free, vegan 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 and masala 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:

Add roasted peanut powder or roasted sesame powder while blending for more nutrition and taste.
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.

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Prep Time 5

Cook Time 10

Total Time 15

Course chutneys, pachadi, Side Dish, sides

Cuisine south indian

Servings 6

Ingredients

1 tbsp oil
3 red capsicums cut in cubes
9 green chillies adjust to your taste
¾ tsp salt
3 tbsp roasted sesame powder or peanut powder optional
3 tbsp thin tamarind pulp

Seasoning

2 tbsp oil
1 tsp urad dal (black gram)
½ tsp bengal gram
1 tsp cumin seeds
½ tsp mustard seeds
few curryleaves
2 broken red chilly optional
¼ tsp hing

Instructions

Heat a small pan with 3 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 roasted sesame powder, salt and tamarind pulp. Blend to a smooth paste.
Check the taste for salt. Adjust.
Heat a small pan with 2 tbsp oil, add 1 tsp urad dal, ½ tsp bengal gram, ½ tsp mustard seeds, ½ tsp cumin seeds.
When they begin to crackle and urad dal turns gloden in color, add curry leaves and ¼ tpsphing. Add this seasoning to chutney.
Serve with any of your favorite snacks, multigrain vada, rice, idli. dosa, chapathi, roti…

Notes

1. 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..You may also use roasted peanut powder.
2. You may use roasted peanut powder.

Keyword chutney, pachadi, red capsicum chutney, redbellpepper chutney, side for snacks

step by step photo instructions

Heat a small pan with 3 tsp oil. Add chopped red capsicum, saute on medium flame till they are cooked and soft.
Add green chillies, saute for 30 sec. Turn off. Cool these completely.

3. Add them to the blender jar along with 3/4 tsp salt, 3 tbsp roasted sesame seed powder, and 3 tbsp thin tamarind juice. Blend it to a smooth paste. Check the taste for salt. Adjust.

4. Heat a small pan with 2 tbsp oil, add 1 tsp urad dal, 1/2 tsp chana dal (bengal gram), 1/2 tsp mustard seeds, and 1/2 tsp cumin seeds. When they begin to crackle and urad dal turns gloden in color, add few curry leaves, 2 broken red chillies and 1/4 tsp hing.