Roasted Red Bell Pepper Chutney | Red Capsicum Pachadi With Peanuts

I already written about a Roasted Red Bell Pepper Chutney with Sesame on the blog. In this version of this chutney, I have used peanuts and it turned out simply delicious and more nutty.

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One of the many pleasures of blogging is meeting foodies and one such person is Sushmita Buddhisagar from whom I first learnt about the Roasted Red Capsicum Chutney and whose version uses sesame.

This weekend I decided to try this chutney with roasted peanuts as I had loads of them at home and the result was simply a delicious nutty pachadi with an underlying sweetish flavour provided by the roasted bell pepper.

If you like red bell pepper, do also try my Roasted Red Bell Pepper Hummus and Muhammara, a Red Bell Pepper and Walnut Dip.

How to Make Roasted Red Bell Pepper Chutney

Serves: 4

Time: 15 Minutes

Ingredients

1. Red Bell Pepper – 2 Large
2. Roasted Peanuts – 1/2 Cup
3. Red Chillies – 4
4. Tamarind – 1/2″ ball
5. Turmeric – 1/4 tsp
6. Garlic Cloves – 3 to 4
7. Oil – 1/2 tsp
8. Salt to Taste

Method to Make Red Capsicum Pachadi

1. Apply a few drops of oil to the bell pepper.
2. On a low flame, roast on open flame till completely charred. Keep turning so that the pepper is evenly cooked. It will char completely as shown in the pic.
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3. Let the bell peppers cool.
4. Using a knife scrape and a gentle hand, scrape off the char.
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5. Wash off the remaining charring under a gentle flow of water.
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6. Set aside.
7. In a few drops of oil, roast the red chillies a bit.
8. Add the turmeric to the hot red chillies and mix well. 
9. Add the red bell pepper, peanuts, roasted red chillies, garlic cloves, and salt to a grinder.
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10. Grind to a coarse paste. You don’t need any water as red bell pepper has a high water content; if needed, add a teaspoon of water at a time.
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11. Serve the Roasted Red Bell Pepper Chutney with Idli, Dosa, or rice topped with sesame oil.

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Recipe for Red Capsicum Pachadi

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Roasted Red Bell Pepper Chutney | Red Capsicum Pachadi (With Peanuts)

Aruna

Red Capsicum Pachadi with Peanuts is a nutty chutney with sweet undertones that goes well with idli, dosa, and rice topped with sesame oil.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Accompaniment, Accompaniments, Chutney, Pachadi

Servings 4 People

Ingredients

  

1x2x3x

• 2 Large Red Bell Peppers (~300 gms)
• 1/2 Cup Roasted Peanuts
• 4 Red Chillies
• 1/2" Ball Tamarind
• 1/4 tsp Turmeric
• 3 to 4 Garlic Cloves
• 1/2 tsp Oil
• Salt to Taste

Instructions

 

• Apply a few drops of oil to the bell pepper.
• On a low flame, roast on open flame till completely charred. Keep turning so that the pepper is evenly cooked. It will char completely as shown in the pic.
• Let the bell peppers cool.
• Using a knife scrape and a gentle hand, scrape off the char.
• Wash off the remaining charring under a gentle flow of water.
• Set aside.
• In a few drops of oil, roast the red chillies a bit.
• Add the turmeric to the hot red chillies and mix well.
• Add the red bell pepper, peanuts, roasted red chillies, garlic cloves, and salt to a grinder.
• Grind to a coarse paste.
• Serve the Roasted Red Bell Pepper Chutney with Idli, Dosa, or rice topped with sesame oil.

Keyword Red Bell Pepper Chutney, Red Capsicum Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!