Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Roasted Red Capsicum Chutney

Red Bell Pepper Chutney

Of all different colored bell peppers (capsicums), I like the red ones. Red bell peppers are matured green bell peppers and when bell pepper ages, not only the color but the flavor also changes. They become sweet, which is a surprise. Usually maturing into red signals the more fierce kind of flavor in vegetables, but here they mellow.

This favorite chutney of mine is prepared by roasting red bell peppers, onion and dried red chillies and by blending them including peanuts, jaggery and tamarind juice. The result is one of the flavorful and easiest Bharath-inspired chutneys you will ever try. Tastes superb with all the breakfast items, like idly, dosa, upma and also with rice, chapati or as a spread and dip for snack items.

Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery - Ingredients for Red Bell Pepper Chutney
Red Bell Peppers, Onion, Garlic, Dried Red Chillies, Roasted Peanuts, Tamarind and Jaggery


Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
1 garlic clove

Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and Saute the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile Soak and Roast:
Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds - This is to soften the tamarind, so it can blend well.
Roast half-cup of peanuts till golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.

Remove to a cup and serve with your favorite breakfast/lunch/supper items.

Red Bell Pepper Chutney and Besan Dosas
Besan Dosa and Red Bell Pepper Chutney

This recipe was first published on Mahanandi on June 20th, 2006.

Posted by Indira©Copyrighted in Revisiting Old Recipes (Tuesday July 17, 2007 at 9:10 pm- permalink)

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28 comments for Roasted Red Capsicum Chutney »

  1. Yay!!! first to comment. Nice recipe Indira will definetly try and let you know..

    Comment by vandana — July 17, 2007 @ 9:55 pm

  2. Indira, I was questioning myself as I remember this recipe is posted long back in your site! Until I saw the category as “revisitng old recipes”. he he! Nice one. Would give a try!

    Comment by Nirmala — July 17, 2007 @ 9:58 pm

  3. Indira, I totally agree with you on the red bell peppers mellowing down…It really does take one by surprise…The chutney with all its ingredients sounds mouth watering..It’s on my weekend menu!

    Comment by Chandrika — July 17, 2007 @ 10:27 pm

  4. I look forward to hearing from you. Thanks Vandana.

    Nirmala: You know what they say. Reruns are always more delicious to watch and enjoy.:)

    Chandrika: Compared to green and yellow, reds really are the best. They just started to arrive at local farmers market here.

    Comment by Indira — July 17, 2007 @ 11:10 pm

  5. hi indira,
    nice recipe.pic looks delicious.will try next time for Dosa:)
    Thanks for the recipe.

    Comment by prajusha — July 18, 2007 @ 1:42 am

  6. Indira, you rock.
    There are many pretenders out there but you are the one.

    Comment by bumli — July 18, 2007 @ 5:02 am

  7. True Indira! Thats how I made your ridge gourd with pooy seeds paste today! It became my all time favorite! Thanks a lot !

    Comment by Nirmala — July 18, 2007 @ 5:31 am

  8. A very nice pic, a perfect alternative for coconut chutney! Thanks for sharing.

    Comment by Cinnamon — July 18, 2007 @ 5:43 am

  9. I do this chutney, but without adding the jaggery. I should try this recipe because I love the recipes from Andhra Pradesh.

    I also love the fact that your blog is filled with loads of vegan recipes.

    Comment by Kumudha — July 18, 2007 @ 6:56 am

  10. wow!!!you rock ….I have red pepper at home today ..will surely try it out ..Thks for sharing

    Comment by Deepa — July 18, 2007 @ 8:34 am

  11. Hi Indira

    Nice collection of recipes …

    Wow looks delicious chutney … I have all colors of peppers in my fridge will try this..

    Comment by vanamala — July 18, 2007 @ 9:21 am

  12. I have made this tried-n-tested recipe of yours a few times and it is always a success in our house :) jaggery-peanut-rbp combination is too good!! thanks for sharing!

    Comment by K — July 18, 2007 @ 9:49 am

  13. ooooof
    u do use diff. style of writing ;)

    i luv the recipe….i use less ingredients though.

    Comment by anusharaji — July 18, 2007 @ 9:54 am

  14. I make this chutney often. In the winter I use roasted red bell peppers packed in water. We get these in a jar at Costco. It’s a good ingredient to have in the pantry when you need a chutney for “nanchuko” vs. “kalupuko”.

    Comment by padmaja — July 18, 2007 @ 9:59 am

  15. Indira, Lovely picture and I am surely gonna try this out. Your blog is occupying max space in my fav list. Thanx for lovely recipe.

    Comment by seema — July 18, 2007 @ 11:18 am

  16. wow cool I will try that out today nice photos I was watering in my mouth as i read it. You made the recipe look so easy that a caveman can make it ..

    Comment by krishna — July 18, 2007 @ 1:41 pm

  17. btw a quick question can I substitute green capsicum instead of red capsicum?

    Comment by krishna — July 18, 2007 @ 1:44 pm

  18. Love your recipes Indira! Esp ponganalu are a hit with my family. Btw, I came across this nice article on few places of interest in Rayalaseema on Deccan.

    Mahanandi is surely on my “to-visit” list during my next trip to India.


    Comment by Daisy — July 18, 2007 @ 2:31 pm

  19. Indira, this sounds like a must try for me :-) will let you know how it turned out. The dosas, chutney..altogether, the meal looks very yummy!

    Comment by Vani — July 18, 2007 @ 3:43 pm

  20. Thank you all for your nice comments on this recipe.

    Krishna: Thanks.
    Green capsicum is ok but this chutney tastes better when prepared with red capsicum.

    Daisy: Thanks for posting the link about temples of Rayalaseema region.
    Mahanandi sure is a peaceful place. Do visit and don’t forget to mail me a postcard.:)

    Comment by Indira — July 18, 2007 @ 9:12 pm

  21. I had seen this earlier on your blog and tried it, it was brilliant!! Thanks Indira!

    Comment by Jyothsna — July 19, 2007 @ 1:01 am

  22. I love this pachadi of yours Indira, I normally forget some of the ingredients and mostly its garlic but its awesome everytime I try it!! Thanks for the wonderful recipe!

    Comment by Deepika Saripalli — July 19, 2007 @ 1:42 am

  23. lovely recipe , the pic looks yummy ;)

    Comment by Rahin — July 19, 2007 @ 6:19 am

  24. Will have to try it. I made the red bell pepper chutney with peanut butter which tasted really great. Will let you know after trying this.

    Comment by Hima — July 19, 2007 @ 10:39 am

  25. Just made this recipe last week as my husband mentioned! I also added a piece of ginger. Most often I omit the tamarind when I am making it for dosa/idly as opposed to rice. Sometimes I add coconut. All variations are wonderful and your beautiful pictures make my mouth water!!

    Comment by VnV — July 20, 2007 @ 2:54 pm

  26. […] You can add few other things to the batter for making the dosa like chopped onions, grated carrot, little spinach etc and make it as nutritious as possible. I had this along with Roasted Red pepper chutney that I made from Indira’s site and it is awesome. […]

    Pingback by RedChillies - Instant Raagi Dosa/ Fingermillet dosa — December 9, 2010 @ 4:30 pm

  27. I love ur recipes, i tried this capsciium chutney,
    it was very delicious. I simply love ur recipes

    Comment by Madhavi — February 14, 2011 @ 10:04 pm

  28. Thanks for ur recipe. It turned out very well!

    Comment by Keys — April 23, 2012 @ 2:18 am

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