Bell Pepper Chutney

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Bell Pepper Chutney is a very famous recipe from the Indian Cuisine. It is made from bell peppers and various spices. This Bell Pepper Chutney recipe is quite spicy and flavorful for people who enjoy hotness in their food. The Bell pepper can be enjoyed in mostly all of your breakfast dishes like Idli, Dosa, Upma or even in Uthappams.

Bell Pepper Chutney

Bell Pepper Chutney

Ingredients

for 4 servings

  • oil, to taste
  • ¼ teaspoon channa dal
  • 2 dried red chilies, chopped
  • 1 green chili, chopped
  • 3 garlic cloves
  • 1 small onion
  • 1 small tomato
  • 2 bell peppers
  • salt, to taste

Preparation

  1. In a pan, heat the oil. Sauté the garlic, red chile, green chili, and channa dal after adding them.
  2. Cook the onion after adding it.
  3. include the tomato Add the bell peppers and salt once the tomatoes are fully cooked and mushy, and continue cooking until the bell peppers are tender.
  4. Turn off the heat and allow the room to fully cool.
  5. Until smooth, blend.
  6. Enjoy!

How to make Red Bell Pepper Chutney for idli dosa
Red Bell Pepper Chutney

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves: 3
 Recipe Category: Side Dish-Chutney Recipes
Recipe Cuisine: South Indian

   Ingredients needed

   Onion – 1/3 cup
   Green chilli -1
   Garlic cloves – 2-3
   Ginger -1/2 inch piece
   Red Bell pepper – 1 cup chopped
   Tomato -3/4 cup chopped
   Coriander leaves -2 tbsp
   Salt needed

   Oil – 1 tbsp
   Cumin seeds/jeera seeds – 1 tsp
   Bengal gram/channa dal – 2 tsp
   Urad dal -1 tbsp
   Red chillies -2

   For the seasoning

   Oil – 1 tsp
   Urad dal -1 tsp
   Curry leaves – few

Method 

Bengal gram, urad dal, and red chilies are added to hot oil in a skillet or kadai, and they are sauteed until the dal turns golden brown. Take out of pan.

Add onions, garlic, ginger, and green chili to the same pan and cook until the onions are translucent.

After that, add the diced tomatoes and cook for a short while.

Add the bell pepper and any necessary salt, and simmer until soft.

After adding coriander leaves, extinguish the flame. Await cooling

The bell pepper and tomato mixture should be added after the dal mixture has been well ground into a paste.

When the mustard seeds start to sputter, add the urad dal and curry leaves. Saute for a few seconds, then pour the mixture over the chutney.

Chutney is prepared and ready to be served with dosa and idly.

Serving Suggestions

This Red capsicum chutney recipe can be served with chapati, idli, dosas or even steamed rice.

Tips & Variations

  1. Use 1 teaspoon of red chili powder instead of dry red chilies if you don’t have any at home.
  2. Depending on your tolerance for heat, increase or decrease the dry red chilies.
  3. Don’t miss the peanuts; they give the chutney bulk and improve the flavor. Avoid adding more because you’ll get peanut chutney.
  4. Use 2 teaspoons of lemon juice in its place if you don’t have any tamarind.
  5. You can omit the garlic and substitute 14 teaspoon of hing (asafetida) if you don’t like it.
  6. Tempering is entirely optional, but I strongly advise including it.

Red Bell Pepper Chutney Recipe (Capsicum Chutney)

Red bell peppers and roasted peanuts are combined with smokey red peppers to create the flavorful chutney known as Red Bell Pepper Peanut Chutney.

 Servings: 2

 Calories : 244

 Course: Side Dish

 Cuisine: Indian, South Indian

 Diet: Gluten-Free, Keto, Low Carb, Vegetarian

 Method: Stovetop

 Prep Time : 5 minutes

 Cook Time : 10 minutes

 Total Time : 15 minutes

Ingredients  1x2x3x

Measuring cup used ,1 cup = 250ml

  • 1 large red bell peppers cut to big chunks
  • ½ medium onion
  • 2 cloves garlic
  • few curry leaves
  • 5 dried red chillies
  • ½ inch tamarind
  • ¼ cup peanuts
  • salt to taste
  • ½ teaspoon jaggery (optional)
  • 2 teaspoon oil

Tempering:

  • ½ teaspoon oil
  • ½ teaspoon mustard seeds
  • few curry leaves
  • a pinch hing (asafetida)

Instructions 

  • In a skillet, heat two teaspoons of vegetable or peanut oil.
  • Add the garlic, dried red chillies, curry leaves, and onions. Sauté for 1-2 minutes, or until the onions are tender.
  • Red bell pepper is then added and sauteed until tender and very nicely browned. Take them out of the heat and let them cool.
  • 14 cup of peanuts are then roasted till golden brown.
  • Allow it to cool.
  • Unseasoned, roasted peanuts from the store are also acceptable.
  • Add the roasted bell pepper-onion mixture, toasted peanuts, tamarind, jaggery (if using), and salt to a blender.
  • With a little water, combine them into a smooth or coarse paste.
  • Transfer to a serving bowl, temper with your favorite breakfast, lunch, or dinner ingredients, and serve.

Red Capsicum Chutney Recipe | Kudamilagai Chutney Recipe | Bell Pepper Chutney

A distinctive chutney variation produced with the richness of red capsicum along with the other spices is known as Kudamilagai Chutney Recipe. With Idli, Dosa, Uthappam or any other South Indian breakfast item, or even with hot, steaming rice and a teaspoon of sesame oil, this red capsicum chutney goes incredibly well.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Red capsicums, onions, tomatoes, and spices are used to make the delectable Red capsicum Chutney. A particularly healthy salad vegetable is red capsicum. The chutney’s moderate sweet and mild spice flavors give it a very distinctive taste. We can use this healthy red capsicum, which not only adds a great flavor but also looks very attractive, in place of producing traditional onion-tomato chutney. Idli and dosa go wonderfully with this red pepper chutney. Even we can combine this chutney with hot, steaming rice and a teaspoon of ghee or sesame oil!

Tips for making Red Capsicum Chutney:

  • You can add two to three garlic cloves and sauté it with the red pepper, tomato, onion, and other ingredients if you’d like.
  • Before grinding, let the sautéed vegetables cool completely. If the vegetables are heated, pressure will cause the lid to open, spilling chutney everywhere. Therefore, let it cool completely before grinding.
  • If you’d like, you can grind in a teaspoon of jaggery.
  • Chutney gets a tart flavor from the tomato addition. You can add a small amount of tamarind if you want the dish to be more sour.
  • To prepare this chutney, substitute green capsicum for the red variety.

RED CAPSICUM CHUTNEY RECIPE | KUDAMILAGAI CHUTNEY RECIPE

COURSE: CHUTNEY

CUISINE: INDIAN RECIPES, SOUTH INDIAN RECIPES, TAMIL NADU RECIPES

EQUIPMENTS NEEDED
  • Heavy Bottomed Pan
  • Mixer Grinder

PREP TIME:10 MINUTES

COOK TIME:20 MINUTES

TOTAL TIME:30 MINUTES

SERVINGS:4 PEOPLE

CALORIES:34KCAL

A distinctive chutney variation produced with the richness of red capsicum along with the other spices is known as Kudamilagai Chutney Recipe. With Idli, Dosa, Uthappam or any other South Indian breakfast item, or even with hot, steaming rice and a teaspoon of sesame oil, this red capsicum chutney goes incredibly well.

INGREDIENTS

  • 2 Red Capsicum
  • 1 Onion
  • 1 Tomato
  • 1 tsp Salt Adjust as needed
  • 4 Red Chili
  • 2 tbsp Urad Dal
  • 1 Pinch Tamarind or ¼ tsp Tamarind Paste
  • 3 tbsp Oil

FOR TEMPERING

  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal
  • Few Curry leaves

INSTRUCTIONS 

PREPARATION

  • Remove the seeds from the capsicum after washing and chopping it into small pieces. The tomato and onion should be roughly chopped and set aside.
  • Let’s begin by cooking the components for grinding first. In a pan, heat 1 teaspoon of oil. For 10 seconds, add and cook the urid dal. Stir in red chili to the pan.
  • Fry the two of them together until the dal gets golden brown. Add those to the mixer jar once the dal has turned a golden hue, and then re-heat the pan.
  • Once more, add 2 tbsp of oil to the pan along with the onions. The onions should be translucent after being sautéed.
  • Next, stir in the chopped tomatoes.
  • To the pan, add the diced capsicum.
  • Add 1 teaspoon of salt to the vegetables now.
  • Cook the vegetables until they are soft. Before grinding, turn off the flame and let the vegetables cool.

TEMPERING

  • Let’s continue the tempering in the meanwhile. A teaspoon of oil is heated. Include mustard seeds. Add split urid dal and continue to cook it till it turns golden brown when the mustard seeds begin to splutter. After that, add the broken curry leaves and cook for a short while. Cut the flame off.

GRINDING

  • The vegetables have now cooled down. Place the cooled vegetables in the mixer jar together with the red chili and urid dal that have been fried.
  • All of these components should be ground into a fine, homogeneous paste.

FINISHING CHUTNEY

  • Obtain the serving basin and add the chutney. Mix the chutney by adding the prepared tempering and stirring.
  • Red Capsicum Chutney is now prepared for serving and is delicious!

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