Roasted Red Bell Pepper Chutney | Red Capsicum Pachadi (With Peanuts)
Red Capsicum Pachadi with Peanuts is a nutty chutney with sweet undertones that goes well with idli, dosa, and rice topped with sesame oil.
Ingredients
- 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.