Red Pepper Chutney (Red Capsicum Chutney)

Red Bell Pepper Chutney aka Red Capsicum Chutney is slightly hot, tangy, nutty and so delicious that anyone will love! Pair this with any kind of breakfasts, appetizers & snacks like idli, dosa, kebabs, pakoras and sandwiches. Even more spread this Red Bell Pepper Chutney in your wraps and rolls.

Indian Chutney is a traditional condiment that adds zing to any meal. It is made with vegetables, fruits and even leafy greens.

About Red Pepper Chutney

This Red Pepper Chutney is made in the most basic and simplest South Indian style where the peppers are grilled or sautéed in little oil to make them more palatable.

It is then ground with roasted peanuts or lentils, garlic/ginger and cumin seeds. To add heat a small amount of dried red chilies are used. In this post I share 2 recipes to make red bell pepper chutney.

More Chutney Recipes,
Mango Chutney
Mint Chutney
Idli Chutney
Coconut Chutney
Green Capsicum Chutney

Bell Peppers come in many different colors red, green, yellow, orange and each one has a different flavor profile. We love adding different colored/ tri colored peppers in curries, stir fry dishes and noodles.

You can also find a lot of Capsicum recipes here which I shared over the years.

Did you know that red peppers contain the most nutrients? Red bell peppers are longer on the vine so they are also more flavorsome, sweeter and fruity.

Like tomatoes, red peppers have an antioxidant known as Lycopene which is essential for us. They are also high in beta-carotene that are great for our eye health.

Since red bell peppers are naturally sweeter in flavor I have not used onions but if you want you may use. It will increase your chopping and saute time.

Photo Guide

How to Make Pepper Chutney (Stepwise Photos)

1. Heat 1 teaspoon oil in a pan. Add the 2 dried red chilies, ¾ to 1 tablespoon chana dal and ¾ tablespoon urad dal (or red lentils). On a medium heat, toast until the lentils turn deep golden, Add 1 to 2 garlic cloves or ¼ inch peeled ginger and ½ teaspoon cumin seeds. Fry them for a minute.

2. Add 1½ cups diced bell peppers (1 large), half cup diced onions (optional) and sprinkle ¼ teaspoon salt. Saute until they turn slightly soft & lose the raw flavor. Turn off and cool completely.

3. If using tamarind, soak ¼ teaspoon tamarind in 2 tablespoons hot water until soft. Squeeze and use only a little – ¼ teaspoon in the next step.

4. Transfer all the cooled ingredients to a small grinder/blender jar along with 1 tablespoon lemon juice or tamarind. If you want you may set aside 1 red chili to adjust later. Blend to a smooth or coarse pepper chutney to your preference. Taste test and adjust salt as per your preference. Add the red chili that we set aside & grind for extra heat.

Pepper Chutney does not require any tempering. If you want you may do that following my instructions in the recipe card below.

How to make Red Capsicum Chutney with peanuts (Stepwise photos)

1. On a medium flame, heat oil in a pan, add the dried chilies and fry just until crisp. Remove to a plate. To the same pan, add bell peppers and sprinkle salt. Roast on a medium heat until soft. Add the cumin and ginger or garlic. Fry for a minute. Remove to the same plate.

2. Add peanuts. Fry them on a medium heat until golden and aromatic. Remove to the plate to cool. Add all the cooled ingredients to a small grinder and pour a few tablespoons water. Grind until smooth, adding more water as needed. Taste test and adjust salt if required.

Serve pepper chutney with any snacks or breakfasts.

Related Recipes

Recipe Card