Capsicum (or) Bell pepper is a versatile ingredient in cooking. This can be included in carious dishes like rice, curries, gravies.. etc without any limitations. Likewise this ingredient is widely used in all cuisine too in various ways.

Earlier i have shared with you Green Capsicum Chutney recipe and the i tried the same recipe using red capsicum and the taste was same and the colour was more attractive and appetizing. This chutney can be refrigerated for couple of days and used as a side dish for idli or dosa.

Red Bell pepper Chutney

Oil- 1 teaspoon
Jeera- 1/2 teaspoon
Urad dhal/ Ulunthu- 1 tablespoon
Dried red chilli-2-3
Tamarind- Pea size

Oil- 2 teaspoon
Onion, cubed-1 big
Garlic, cut- 3 cloves
Tomato, cubed-2 small
Red Capsicum, cubed- 2
Coriander leaves, chopped- 1 tablespoon
Salt- to taste

  •  Heat a teaspoon of oil in a pan and roast the jeera, urad dhal, dried red chillies and tamarind together till the urad dhal becomes golden colour and the red chillies becomes crisp. Set aside and allow to cool. Blend in a mixer jar as a coarse powder.
  • Heat two teaspoons of oil in a pan and add the cubed onion, pinch of salt and cook slightly. Then add the garlic and cook for a minute. Now add the cut tomato and cook for a minute till it becomes slightly soft but not mushy.
  • Now add the red capsicum and enough salt. Cook for two minutes till the peel starts to get blisters or the bright red colour starts to change.
  • Now add the coriander leaves and cook for fifteen seconds and switch off the gas. Allow to cool.
  • Now add the urad dhal mixture into the blender and powder it. If it is a coarse powder also it will grind further with capsicum.
  • Now add the capsicum mixture and grind as a fine puree.
  • Without tempering itself this chutney tastes really yummy.
  • If you wish you could splutter mustard seeds in oil and then add some curry leaves and mix with this chutney.(This step is optional)
  • Serve with Idli or Dosa. 
  • Can be stored up to 2-3 days in refrigerator.
Red Bell Pepper Chutney