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Red bel pepper (Capsicum) Chutney

Written By Praveena Gudipati on Friday, January 23, 2015 | 7:29 AM

Red bell peppers are nothing but ripened green bell pepper. They are slightly sweeter as opposed to green bell pepper.The capsicum or red pepper chutney is a versatile recipe as it can be savoured with plain rice or my coconut Pulao or with Dosa or Vada. Even better you can use it as a spread on the bread or find your own way of using it.These fresh chutneys are a healthy way to satisfy your spicy palette.Establish a healthy life style by eating as many colorful vegetables as you can. I love these chutneys and I make em with variety of vegetables.Few of these include cabbage, spinach, zucchini, ridge gourd etc.You can find my spinach chutney and Mango coconut chutney, Kandipappu Cutney(Toordal Chutney) recipes under 'chutneys/pickles' category.

I remember growing peppers in my patio garden in California.Gardening is my another passion.I used to do container gardening.On my bell pepper plant I use to leave some of the green peppers until they ripen completely and turn red.The taste of the fresh vegetables is unbeatable.They are so fresh and crisp.I also love to use these colorful peppers in my Pastas and salads.I mix em with lettuce and grape tomatoes and dress them with ranch.Yum! my simple salad is ready.

Nutrition: Red bell pepper has loads of vitamin C and A hence full of Antioxidants.Also consumption of these peppers can increase metabolism.The red color of the peppers comes from Lycopene which is also present in tomatoes.

The chutney is spicy, tangy with a depth of flavors.I have used red chili powder which would enhance the color of chutney.Seasoning the chutney with garlic gives a nice finishing touch.The typical way of making chutneys is to cook a fresh vegetable, blend it with green chillies/chilli powder, tamarind and other spices.Depending on the vegetables the spices would vary but the end result is always yummy.

Two (2)
Total time:
30 minutes
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 big red bell pepper or 1.5 small size
Salt to taste
1 tablespoon Chilli powder
1/4 th lime size Tamarind
1 tablespoon oil

To make a powder:
1.5 teaspoon Dhaniyalu (Coriander seeds)
1.5 teaspoon Jilakara ( Cumin seeds)
2 teaspoon Nuvvulu  (Sesame seeds)

For seasoning
1 tablespoon oil
Cumin seeds
Mustard seeds
2 Red chillies
Curry leaves
2 garlic cloves crushed 

Red bell pepper(Capsicum) Chutney step-by-step Recipe with Photos

1.Soak the tamarind in warm water.

2.Crush garlic to a coarse pieces. Keep aside.
3.Toast the spices without oil. Cool them and blend to a fine powder.

4.Chop red bell pepper into cubed pieces.

5.Heat 1 tablespoon oil in a pan on medium high , add bell pepper pieces. Add salt to taste. Cook them till they are soft. Do not cover the pan. The pieces doesn't have to be completely cooked.It took me 7-8 minutes to cook.Add chilli powder and stir.

6.Cool the pieces and blend with soaked tamarind, prepared spice powder, tamarind to a smooth paste.Taste the chutney to make sure salt is enough.If not you can add more.

7.Now prepare seasoning: Heat 1 tablespoon oil , add mustard and cumin seeds. When they splutter add curry leaves, red chillies. Finally add crushed garlic and turn off stove.
Add the seasoning to the chutney and stir.

8.Serve with rice, Pulao or Dosa.Enjoy the delicious chutney.

You can also make the chutney in traditional mortar and pestle (Roti Pacchadi). The texture will be perfect in this way.Here are pics of my Roti Pacchadi just the way it was made in olden days.

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