Peanut capsicum chutney for idli, dosa, pesarattu, pongal, paratha or any south Indian breakfasts. This chutney can be prepared with green or red capsicums or a mix of these both. Capsicums are well known for their high antioxidants. I prefer to use the red capsicum as they are high in vitamin c too. Added to any dish they enhance the color, taste and flavor.
Peanut capsicum chutney can be made in so many ways. Earlier I had shared a green capsicum chutney and a red capsicum chutney. Today’s capsicum chutney is made using peanuts. It tastes great and has a nutty taste.
I have not tempered it, If you wish you can following the recipe.
peanut capsicum chutney recipe below
- 3 red chilies broken (remove seeds)
- ½ cup of peanuts
- 1 cup of cubed capsicum
- ½ tsp cumin / jeera
- 1 inch piece of fresh ginger or garlic
- Salt to taste
- Few drops of lemon juice optional
- 1 tbsp oil
- Oil as needed
- 1 sprig curry leaves
- Pinch of cumin
- Pinch of mustard
- pinch urad dal
- pinch channa dal
- Pinch of hing
- Heat a pan with oil, fry red chilies until crisp. Add peanuts and fry until they turn golden and roasted. Set these aside as well. Add capsicum, fry capsicums for 3 minutes.
- Once cool, add ginger, cumin and salt to the blender jar along with roasted ingredients grind to a smooth chutney, adding water little by little as needed
- Heat a pan with oil for tempering. Add dals, cumin and mustard. When the dals turn golden, add curry leaves and hing.
- Pour this to the peanut red capsicum chutney. Mix and serve.
Find more chutney recipes
methi leaves chutney
curry leaves chutney