Capsicum chutney - South Indian style chutney made with red or green capsicums (bell peppers) that pairs well with dosa or idli or roti. Sautéed bell peppers ground with red chillies and peanuts that yields a smooth and velvety chutney.
The best part of south Indian chutneys are that the options are endless. You can make a chutney with any vegetable. The template is almost the same and just substitute the veggies. One such creamy and velvety chutney that pairs excellently with many south Indian breakfast is this capsicum chutney.
Green bell peppers, peanuts and sesame oil are a terrific combination.
Peanuts & Onions not only add flavour to this dish but also give a body to the chutney. They thicken the chutney and it feels substantial.
Related chutney recipes
- Fry the ingredients one by one on low to medium flame. This avoids burning of the ingredients.
- Always fry them in a medium flame. There will be a difference in taste between slowly fried onions & capsicum to the ones that were fried in a high flame. The sweetness of the capsicum and onions will not be enhanced when they are sautéed or fried on a high flame.
- Also, make sure the raw smell of the bell peppers are gone. Especially the green ones as they might impart a slightly bitter taste when not cooked properly. If you like capsicum taste then its okay else cook them properly.
- Allow them to cool completely before grinding. You can keep it under a fan to quicken the cooling process.
- If you find the spice level is high, mix sesame oil on top of the chutney in your serving. Sesame oil not only tones down the spice level but also gives it a nice taste. This tip can be used in all chutney recipes.
- You can use both the red bell pepper or green bell pepper in this recipe. Both yields a slightly different taste. The green capsicum chutney might not be as sweet as the red pepper one.
- Tempering can be optional, but it does impart a bite and unique taste to the chutney.
- Tamarind is added for tanginess. Add very little and don't overdo it.
Variations in Capsicum chutney recipe
- Usually, greem peppers are preferred as they are the least sweet when compared to other capsicums. But you can substitute any colour capsicum in the recipe. Adjust the chillies accordingly. The red and orange might need more chillies when compared to the green ones.
- If you like peanuts taste, increase another tablespoon.
- You can also add a clove of garlic in this recipe.
South Indian style chutney made with red or green capsicums (bell peppers) that pairs well with dosa or idli or roti. Sautéed bell peppers ground with red chillies and peanuts.
- 2teaspoonsesame oildivided
- 400gramscapsicum, roughly chopped with seeds
- 2 to 3dry red chillies
- 3shallotsor 1 small sized onion
- A small tamarind piece or 1/2 teaspoon tamarind paste
- Salt to taste
- 1teaspoonsesame oil
- 1/4teaspoonmustard seeds
- 1/4teaspoonurad dal
- Few curry leaves
- A pinch of asafoetida
Heat a teaspoon of oil in a skillet over medium high. Roast the peanuts (if they are not roasted). Remove and keep aside.
In the same pan, add the shallots, tamarind pulp (if using) and fry them until they turn golden brown. Remove and keep aside.
Then add the dry red chillies and fry them for few seconds. Remove and keep aside.
Add another teaspoon of oil in the same pan, add the capsicums. Fry them until they soften and sear on the sides. Keep the flame on medium and stir in between.
Let all the ingredients cool completely.
In a mixer, add the peanuts red chillies and tamarind pulp. Grind it until they are smooth. Then add the onions and capsicum in the same mixer and grind it to a smooth paste.
Transfer it to a bowl. Add salt and mix well.
Meanwhile, in the same skillet (if the bottom is not browned completely) or a different skillet, add a teaspoon of oil.
Once it is hot add the mustard seeds and let it crackle. Turn off the flame and add the urad dal and curry leaves. Stir well and as soon as the dal becomes golden brown pour this mixture over the ground capsicum chutney.
Serve it with idli, dosa or rotis.
Fry the ingredients one by one. This avoids burning.
Always fry them in a medium flame. There will be a difference in taste between slowly fried onions & capsicum to the ones that were fried in a high flame. The sweetness of the capsicum and onions will not be enhanced when they are sautéed or fried on a high flame.
This post is for Blogging Marathon 88 under the theme “One b´vegetable three different ways”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM #88 here.