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
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