Red Bell Pepper Pachadi or Red Capsicum Chutney - Guest Post by Sushmita Buddhisagar
Aruna
Red Bell Pepper Chutney or Red Capsicum Pachadi has been a revelation to me. I absolutely loved it as did my father, and it has now become a staple in our home. Thank you, Sushmita!
Over medium flame, roast the bell pepper till the skin begins to shrivel.
Let the red bell pepper cool.
Cut into quarters and discard the seeds inside.
Preparing the Red Bell Pepper - Oven Method
Generously oil the outside of the bell pepper.
Cut the red bell pepper into quarters.
Discard the seeds.
Line a baking sheet with foil.
Place the oiled bell pepper pieces (skin-side down) on the foil.
Bake at 150°C for about 15 to 20 minutes.
Flip over and bake again for 5 minutes.
Let the pieces cool.
Other Preparations
Dry roast the sesame seeds and red chillies till they start to change colour.
Set aside.
Dry roast the cumin till it starts to change colour and set aside.
Method to Make the Red Capsicum Chutney or Pachadi
Grind together the bell pepper pieces, garlic, cumin, sesame, red chillies, green chillies, tamarind, and salt along with a little water to a smooth paste.
Serve as a side for rotis. OR Mix with hot steamed rice topped with sesame oil.
Enjoy!
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!