Red Capsicum Chutney

Great tasting chutney to go along with idli and dosa. Red capsicum gives it a slight sweet taste making it a very unique chutney. There are two versions of this chutney. Do try out both.


Red capsicum – 1
Onion – 2 medium sized
Garlic (optional) – 2-3 cloves
Dry red chilies – 4-5
Hing – a pinch
Oil – 1 tsp
Salt to taste

For Version 2 (Add these also along with the ingredients in the above list):
Roasted peanuts – a fistful
Tamarind – a marble size
Jaggery powder – 1/4 tsp

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 5-6 tablespoons

Roast the ingredientsMethod:
Peel and chop onion and garlic. Wash capsicum, remove the seeds and chop into medium sized pieces. Pour oil in an iron pan and saute onion and garlic until soft and pink. Add capsicum pieces and red chilies (cut to smaller sizes to aid in smooth grinding). Cook until capsicum turn a bit tender (5 mins). Add hing and salt. Add tamarind also along with this if you are trying out the second version. Turn off and let it cool. Grind using very minimal water to make a smooth paste.

If you are trying version 2, while grinding, add roasted peanuts and jaggery powder along with the cooked ingredients.

Serve along with idli or dosa. This chutney does not require seasoning.

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