Friday, May 10, 2013

Red Bell Pepper Chutney

It is a simple tongue tickling chutney recipe that is tangy and goes well with all type of snacks and lunch items. You can use the chutney as a dip for vegetables like carrots, cucumber, celery and even with any chips, tacos, parathas, chapaties, grilled breads and many more. The process is relatively simple. It’s good and easy to do.


  • 1 big Red Bell Pepper
  • 1/4 cup onion chopped
  • 1 teaspoon chopped green chilies (optional)
  • 1/2 cup tomato chopped
  • 2 tablespoon green bell pepper chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Chutney Method:
1) Three methods to roast Bell Pepper:-
  • Roast on a gas cook top by just placing the Red Bell Pepper straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the Red bell pepper looks like black spotted and charred. (I used this method).
  • Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the Bell Pepper is charred and Black Spot on it.
  • 'Roast' in your oven till all the skin on the Bell Pepper is charred and Black Spot on it.
2) Once the Bell Pepper is roasted, cover it for 5 minutes in a deep bowl, peel off and discard the charred skin.
3) Then puree it in a blender or Grinder and keep aside.
4) Heat the oil in a saucepan on medium high and stir fry the Green bell pepper, onions and tomatoes for about a minute and cook until it becomes soft.
5) Then add pureed Red Bell Pepper, salt and sugar and stir it for 2-3 minutes, and Red delicious chutney is ready to serve. 


  • If you want spicy chutney then simply add 1 teaspoon of  red chili powder.
  • You can use this versatile chutney with any type of pasta as sauce.
  • I have been frequently making it for my family and they just simply love it.

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