red capsicum chutney | bell pepper chutney Red bell pepper rich in vitamin C, contains vitamin B6, vitamin A, and folate, also it has a lot of antioxidants.

When adding bell pepper in any of dish, we would use only 1/4th or 1/2 part of it. But for making chutney, we can add whole bell pepper. So it is an excellent way to use highly nutritious veggies as a whole in our diet.

Here I used one red Capsicum/ bell pepper, in the end, I got deep orange-colored chutney, looks so yummy, let’s see how to make it.

Red Capsicum chutney/ Red bell pepper Chutney

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 3

Course: Side Dish

Cuisine: Indian

Ingredients Method

Ingredients

1 tbsp oil
1 tsp cumin
1 tbsp urad dhal
1 dry red chili
1 kashmiri red chili
2 cloves garlic
1 onion (chopped)
1 tomato (chopped)
1 red capsicum/ red bell pepper
1 tbsp tamarind extract
salt to taste

To temper:

1 tsp oil
1/4 tsp mustard seeds
A pinch asafoetida
few curry leaves

Method

Heat the oil in a pan, put cumin and urad dhal, saute for a minute.
Add the red chilies
Add garlic and onion, saute it till onion turns into translucent
Add red capsicum and saute for 3 minutes
Let it cool for a while
Transfer the mixture into a blender jar
Add tamarind extract, salt, and water
Blend into a fine paste
Temper with mustard seeds, curry leaves, and asafoetida.
Now the chutney is ready.