Simple, practical, and full of everyday flavour, Capsicum Peanut Chutney is a vegan, vegetarian South Indian side dish made with green capsicum (bell pepper), peanuts (groundnuts), and garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: South Indian
Ingredients
- 1/2 cup green capsicum (bell pepper) ([Measuring cup used 1 cup = 250 ml])
- 1/4 cup peanuts (groundnuts)
- 1 clove garlic
- 3 green chilies
- 1/2 inch tamarind
- 1 tablespoon coriander leaves
- salt (to taste)
- water (for grinding)
- 2 teaspoon oil
Tempering
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon jeera seeds (cumin)
- a pinch hing (asafetida)
- 1/2 teaspoon oil
- 1 stalk curry leaves
Method
- Heat oil in a pan and fry the peanuts and green chilies till it turns golden brown. You can also roast the peanuts in the air fryer.
- Next, add garlic and chopped capsicum. Saute till the capsicum become soft and tender. Let the mixture gets cool down.
- After cooling add the mixture into a blender, to this add the chopped coriander leaves, tamarind, salt, and water.
- Blend it to a smooth or coarse paste based on preference. Transfer it to a bowl. Now for tempering heat a pan with half a tsp of oil, add mustard seeds, cumin, hing, curry leaves, and add it to the chutney. Mix it well.
- Capsicum Peanut chutney is ready and can be served with dosa, idli, or chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
