Red bell pepper chutney by Usha Subhadra parupudi

Preparation Time: 5-8 minutes

Cooking Time: 10 – 12 minutes

Serving Size: 6-8


Red bell pepper

Little jaggery


Coriander seeds

Urad dal

Red Guntur chillies



Methi seeds

Curry leaves


Peanut Oil

Roasted peanuts / roasted sesame seeds


Take 3 medium size bell peppers Chop medium size.

In a kadhaI add peanut oil Let it heat up, add 2 tbsp urad dal .

1 tbsp coriander seeds, 1/2 tsp little jeera , 4-5 red chillies .

1/2 tsp methi seeds and a pinch of Heeng.

Once done add chopped red bell peppers, salt , small lemon size tamarind piece and cover it and cook for 5 minutes till bell peppers r half cooked.

Add 1 -2 tbsp jaggery powder and 2-3 tbsp sautéed peanuts or sesame seeds Cool and grind and adjust salt.

Add tadka of jeera Heeng mustard seeds curry leaves and red chillies.

Special notes/Tips: Don’t cook the red bell pepper completely nd don’t make it mushy . U csn roast dry ingredients and dry roast them nd mix it separately to chutney . Tamarind should be free of seeds cut/tear it into small pieces for it to be cooked well . Jaggery is non optional as that Little sweetness enhances the taste of red bell peppers and balances spiciness of red chillies snd nuttiness of peanuts/ sesame seeds

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