Red Bell Pepper Pachadi or Red Capsicum Chutney - Guest Post by Sushmita Buddhisagar
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!
Ingredients
- 2 Large Red Capsicums, Red Bell Peppers
- 3 Garlic Cloves
- 2 Green Chillies
- 2 Red Chillies
- 1/2 tsp Jeera or Cumin
- 2 tbsp Til or Sesame Seeds
- 1 tsp Thick Tamarind Pulp
- 1/2 to 1 tsp Oil
- Salt to Taste
Instructions
Preparing the Red Bell Pepper - Stove Top Method
- Lightly oil the outside of the red bell pepper.
- 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!