Spicy Red Bell Pepper Chutney Recipe – South Indian Style

Last Updated on 5 months ago by Neha Deshmukh

Spicy Red Bell Pepper Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you love a good chutney. It’s the perfect accompaniment to so many South Indian breakfasts and snacks, and honestly, it just makes everything taste better. Today, I’m sharing my go-to recipe for a vibrant, spicy Red Bell Pepper Chutney. It’s a little fiery, a little tangy, and totally addictive. I first made this when I was craving something a bit different from the usual coconut chutney, and it quickly became a family favourite!

Why You’ll Love This Recipe

This chutney is a flavour bomb! It’s quick to make – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. The sweetness of the red bell pepper balances beautifully with the heat of the chillies, and the tempering (we’ll get to that!) takes it to another level. Plus, it’s incredibly versatile.

Ingredients

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

• 1/3 cup Onion, chopped
• 1 Green chilli, chopped (adjust to your spice preference!)
• 2-3 Garlic cloves
• 1/2 inch piece Ginger
• 1 cup Red Bell pepper, chopped
• 3/4 cup Tomato, chopped
• 2 tbsp Coriander leaves, chopped
• As needed Salt
• 1 tbsp Oil (for the chutney)
• 1 tsp Cumin seeds
• 2 tsp Bengal gram (channa dal)
• 1 tbsp Urad dal
• 2 Red chillies, dry
• 1 tsp Oil (for tempering)
• 1 tsp Urad dal (for tempering)
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this chutney special:

• Chana Dal & Urad Dal: These lentils are the base of so many South Indian chutneys. They add a lovely nutty flavour and help create that perfect, slightly thick texture. Don’t skip them!
• Chillies: The number of red chillies you use really depends on how much heat you like. In my family, we love a good kick, but feel free to start with one and add more if needed. Different regions in India also use different types of chillies – some prefer Byadagi chillies for colour and mild heat, while others go for spicier varieties.
• Curry Leaves: Fresh curry leaves are essential for the tempering. They add such a wonderful aroma and flavour. If you can find them, definitely use them! They really elevate the whole chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of oil in a pan. Add the cumin seeds and let them splutter – that’s when you know they’re ready to release their flavour.
2. Now, add the chana dal, urad dal, and red chillies. Sauté until they turn golden brown. This takes about 3-5 minutes, and it’s important to keep stirring so they don’t burn. Once golden, remove them from the pan and set aside.
3. In the same pan, add a little more oil if needed, and sauté the chopped onions, garlic, ginger, and green chilli until the onions turn translucent.
4. Add the chopped tomatoes and cook until they soften – about 2-3 minutes.
5. Stir in the chopped red bell pepper and salt. Cook until the pepper is tender, another 3-5 minutes.
6. Add the chopped coriander leaves and remove the pan from the heat. Let everything cool down a bit before moving on.
7. Now, it’s time to grind! Add the dal mixture to a blender or food processor and grind into a paste. Then, add the bell pepper mixture and grind until everything is smooth. You might need to add a splash of water if it’s too thick.
8. Finally, let’s do the tempering! Heat 1 teaspoon of oil in a small pan. Add the urad dal and let it splutter. Then, add the curry leaves and sauté briefly. Pour this lovely tempering over the chutney.

Expert Tips

• Don’t overcrowd the pan when sautéing the dals. Work in batches if necessary to ensure they brown evenly.
• Letting the chutney cool slightly before grinding helps prevent splattering.
• Adjust the amount of water you add while grinding to achieve your desired consistency. Some people like it smooth, others prefer a little texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: If you’re sensitive to spice, remove the seeds from the green chilli and use only one red chilli. For extra heat, add a pinch of cayenne pepper.
• Serving as a Spread: This chutney is amazing spread on sandwiches or wraps. My friend, Priya, loves it with avocado toast!
• Festival Adaptations: During Makar Sankranti or Pongal, I sometimes add a little bit of grated coconut to the chutney for a festive touch.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vegetable sticks or samosas.
• Spread on sandwiches or wraps.
• Served alongside uttapam or vada.

Storage Instructions

You can store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to thin it out before serving.

FAQs

Let’s answer some common questions:

• What is the best way to adjust the spice level of this chutney? Start with fewer chillies and taste as you go. You can always add more, but you can’t take it away! Removing the seeds from the green chilli also helps reduce the heat.
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours actually develop even more over time.
• What is the significance of tempering (seasoning) in South Indian chutneys? Tempering is a crucial step in South Indian cooking. It adds a burst of flavour and aroma to the chutney, and it also helps to preserve it for longer.
• Can I use a different type of bell pepper? While red bell pepper is traditional, you can experiment with yellow or orange bell peppers. They’ll have a slightly different flavour, but still delicious!
• What are some other dishes this chutney pairs well with besides idli and dosa? Try it with pesarattu (green gram dosa), upma, or even as a condiment with rice and dal!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!