Red Bell Pepper Peanut Chutney recipe is a refreshing chutney made using the combination of nutty flavor of the roasted peanuts with the smoky flavored red capsicum.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Indian, South Indian

Ingredients

  • 1 large red bell pepper (cut to big chunks)
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 stalk curry leaves
  • 4-5 dried red chillies ((Kashmiri or Bydagi variety))
  • 1/2 inch tamarind
  • 1/4 cup peanuts
  • salt (to taste)
  • 1/2 teaspoon jaggery ((optional))
  • 2 teaspoon oil

Tempering (optional):

  • 1/2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • few curry leaves
  • a pinch hing (asafetida)

Method

  1. Heat 2 teaspoons of vegetable oil in a pan over medium heat.
  2. Add garlic, dried red chilies, curry leaves, and sliced onions to the pan. Sauté the mixture until the onions become soft, which typically takes about 1 to 2 minutes.
  3. Next, add red bell pepper and saute until very well browned (charred) and reaches a soft texture. Once done, remove it from the heat and let it cool.
  4. Next, roast ¼ cup of peanuts until they turn golden brown. Once roasted, allow them to cool. You can also roast the peanuts in the air fryer. Alternatively, you can use store-bought, unsalted, roasted peanuts.
  5. In a blender, add the roasted bell pepper-onion mixture, roasted peanuts, tamarind, jaggery (optional), and salt. Blend them together until they form a coarse or smooth paste, adding a little water as needed to achieve the desired consistency.
  6. Transfer the chutney to a serving bowl. Then, add the tempering if desired and mix well. Red Bell Pepper Chutney is ready, serve it along with your favorite breakfast dish.

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.