Red Pepper Chutney


  • Red Pepper - 1
  • Medium Onion - 1
  • Tomato - 1
  • Red chilli - 1
  • Ginger - 1/4 inch(optional)
  • Hing - pinch
  • Tamarind - 1 inch piece
  • Sesame oil - 3tspn
  • Mustard & Urad dhal for seasoning

health tip

Tomato & red pepper are rich in Vitamin C. An anti-oxidant in tomato called lycopene gets concentrated after cooking the tomato. Anti-oxidant helps to prevent cancer.

Red Pepper Chutney


Red pepper chutney is a slight twist to tomato chutney. Red pepper adds unique flavor, color & sweetness to the chutney. The flavor & color gets intense when the pepper is roasted in the oven. Halve the pepper & remove the seeds. Place the halved peppers skin side up in a baking sheet & broil them till the skin gets blisters & charred. Put it in a bowl and cover it with a lid till the roasted pepper gets warm to handle. When it is warm remove the skin & dice it to make chutney. Since I had lot of red pepper sitting in my fridge, I wanted to adopt easier version & used fresh ones instead of roasting them. Though the color and flavor was little lighter, it tasted equally good as the roasted version. This chutney can be used as a spread, dip or as a side dish for dosai & idli. I usually freeze the extra chutney for later use.
  1. Remove the seeds from the pepper and dice the pepper(if not using roasted ones), onion and tomato.
  2. Heat some oil in a pan (reduce the oil if planning to freeze) & season it with mustard, urad dal & hing.
  3. Add the diced veggies along with red chilli, ginger & tamarind. Saute the mixture till the veggies get tender. Let it cool.
  4. Grind to a fine paste when cooled. Add salt to taste and the chutney is ready to serve.
  5. This recipe is little milder. You may want to adjust the number of chilli to suit your taste.

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