Red Capsicum Chutney Recipe – Easy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Red Capsicum Chutney Recipe – Easy Indian Side Dish

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? I’m so excited to share this Red Capsicum Chutney recipe with you – it’s a family favorite and honestly, it’s way easier to make than you might think. It’s vibrant, flavorful, and adds a lovely little kick to any meal.

Why You’ll Love This Recipe

This chutney is a total winner because it’s quick, simple, and packed with flavor. It’s a fantastic way to add some zest to your breakfast, lunch, or dinner. Plus, it’s a great way to use up any extra red capsicums you have lying around! Seriously, once you try this, you’ll be making it all the time.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chutney:

• 1.5 cup chopped onions
• 1 large red capsicum
• 2 dry red chillies
• 0.5 tsp minced garlic
• 1 pinch hing (asafoetida)
• 0.5 tsp salt
• 2 tsp oil

Ingredient Notes

Let’s talk ingredients for a sec! Onions form the base, so any variety works, but I prefer using red onions for a little extra sweetness. Red capsicums are traditional, giving that beautiful color and mild sweetness, but feel free to experiment (more on that later!).

Now, about that hing… hing, or asafoetida, is a bit of a powerhouse. It adds a really unique savory depth to the chutney. It can be a little strong, so a pinch goes a long way! You can find it at most Indian grocery stores.

And the chillies? The amount depends on how much heat you like. Some people in Andhra Pradesh use Guntur chillies for a serious kick, while others prefer milder varieties. Adjust to your taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and sauté for about 2 minutes, until they become translucent. We want them softened, but not browned yet.
2. Now, toss in the chopped red capsicum, dry red chillies, minced garlic, hing, and salt. Cook this mixture until the onions turn a lovely golden brown and the capsicum softens up – usually around 5-7 minutes. Keep stirring so nothing sticks!
3. This is important: take the pan off the heat and let the mixture cool completely. Seriously, let it cool. This is key for getting a smooth paste.
4. Once cooled, transfer the mixture to a grinder and blend into a smooth paste. You might need to add a tiny splash of water if it’s too thick, but go easy!

And that’s it! Your Red Capsicum Chutney is ready.

Expert Tips

• Don’t rush the cooling process. A warm mixture won’t grind as smoothly.
• If you want a super-smooth chutney, grind it in two batches.
• Taste and adjust the salt and chilli levels after grinding.

Variations

This chutney is super versatile! Here are a few ways to customize it:

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the chillies before adding them. Or, use Kashmiri chillies for color without the intense heat. My friend, Priya, always adds a tiny bit of smoked paprika for a different kind of warmth.
• Serving with Different South Indian Breakfasts: While it’s amazing with idli and dosa, this chutney also pairs beautifully with vada, uttapam, and even pongal.
• Using Different Colored Capsicums: Feel free to experiment with yellow or orange capsicums for a slightly different flavor profile. They’re a little sweeter than red capsicums.

Serving Suggestions

Honestly, you can serve this chutney with almost anything! It’s fantastic with:

• Idli and Dosa (a classic!)
• Roti or Paratha
• Rice – a spoonful mixed into hot rice is pure comfort food.
• As a side with any Indian Thali.

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavor actually develops a bit more over time, which I love.

FAQs

Let’s answer some common questions:

• Is this chutney best served immediately, or does the flavor improve with time? It’s good both ways! Freshly made is lovely, but the flavors meld together beautifully after a day in the fridge.
• Can I make this chutney ahead of time and freeze it? Absolutely! Freeze it in small portions for easy use. It will keep for up to 2 months.
• What is Hing and can I substitute it? Hing is asafoetida, a resin with a pungent smell that adds a savory flavor. If you can’t find it, you can try a tiny pinch of garlic powder, but it won’t be quite the same.
• What is the best way to control the spice level in this chutney? Remove the seeds from the chillies, use milder chillies, or start with fewer chillies and add more to taste.
• Can this chutney be used as a spread or marinade? You bet! It makes a fantastic spread for sandwiches or a flavorful marinade for chicken or paneer.

Enjoy! I really hope you give this Red Capsicum Chutney a try. Let me know what you think in the comments below!