My entire family loves tomato chutney. We make it in bulk and pass around bottles during vacations when everyone comes together or when visits happen. I have eaten and loved many variations of the onion tomato chutney including my grand mom's favourite and 'original' version made with lots of tomatoes and lots of love. This red capsicum chutney is a variation of that tomato chutney recipe which I have shared many years ago. I just replaced the tomato with red capsicum (red bell pepper) and both TH and I loved the flavour.
This red capsicum chutney goes great with dosa, idli, bajji, rice, and chapati. The capsicum lends a nice sweetness to it which is quite addictive. So if you are looking for a nice and easy chutney recipe without coconut, then try this and let me know how it went. To prepare this red capsicum chutney in bulk is much quicker since capsicum is not as moist as tomatoes and needs lesser time to reach the grinding consistency.
My top 3 favourite chutneys from Edible Garden - South Indian Coconut Chutney, Red Chilli Chutney, Thick Coconut Chutney.
Cooking time: 15 minutes
Makes 1 cup
INGREDIENTS:
1.5 cups of chopped onions
1 large red capsicum, chopped
2 dry red chillies
1/2 tsp of minced garlic
A pinch of hing
1/2 tsp of salt, or to taste
2 tsp of oil
INSTRUCTIONS:
1. Heat the oil and saute the onions for 2 mins.
2. Add rest of the ingredients and saute until the onions turn golden brown and the capsicums gets soft.
3. Let it cool completely in the pan.
4. Grind to a smooth paste. Serve red capsicum chutney with idli, dosa, roti, rice, etc.
Variations: you can add a small piece of tamarind while grinding or add 1 chopped tomato while cooking the mixture. This is if you want a slightly sour chutney.
My top 3 favourite chutneys from Edible Garden - South Indian Coconut Chutney, Red Chilli Chutney, Thick Coconut Chutney.
RED CAPSICUM CHUTNEY RECIPE
Preparation time: 5 minutesCooking time: 15 minutes
Makes 1 cup
INGREDIENTS:
1.5 cups of chopped onions
1 large red capsicum, chopped
2 dry red chillies
1/2 tsp of minced garlic
A pinch of hing
1/2 tsp of salt, or to taste
2 tsp of oil
INSTRUCTIONS:
1. Heat the oil and saute the onions for 2 mins.
2. Add rest of the ingredients and saute until the onions turn golden brown and the capsicums gets soft.
3. Let it cool completely in the pan.
4. Grind to a smooth paste. Serve red capsicum chutney with idli, dosa, roti, rice, etc.
Variations: you can add a small piece of tamarind while grinding or add 1 chopped tomato while cooking the mixture. This is if you want a slightly sour chutney.
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