Capsicum Peanut Chutney Recipe – Authentic Indian Bell Pepper & Sesame Seed Delight

Last Updated on 2 months by Neha Deshmukh

Capsicum Peanut Chutney Recipe – Authentic Indian Bell Pepper & Sesame Seed Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavourful chutney to spice up your meals. This Capsicum Peanut Chutney is exactly that – a delightful blend of sweet, spicy, and tangy that’s seriously addictive. I first stumbled upon a version of this in a small village during my travels through Maharashtra, and I’ve been perfecting it ever since. It’s a little bit of work, but trust me, the results are SO worth it!

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of bell peppers, peanuts, and a special blend of roasted seeds creates a texture and flavour profile that’s truly unique. It’s fantastic with everything from simple roti and rice to dosas and idlis. Plus, it’s a great way to add a little extra zing to your everyday meals. It’s a real flavour bomb!

Ingredients

Here’s what you’ll need to make this amazing Capsicum Peanut Chutney:

• 2 tablespoons oil (approx. 30ml)
• 2 tablespoons peanuts (approx. 30g)
• 1 tablespoon white sesame seeds (approx. 10g)
• 1 tablespoon coriander seeds (approx. 8g)
• 1 teaspoon white poppy seeds (approx. 5g)
• 1.5 teaspoons chopped ginger (approx. 7g)
• 1 teaspoon chopped garlic (approx. 5g)
• 1.25 cups chopped onions (approx. 150g)
• 3 tablespoons desiccated coconut (approx. 25g)
• 1 teaspoon tamarind (seedless) (approx. 7g)
• 0.5 teaspoon black mustard seeds (approx. 2.5g)
• 7-8 fenugreek seeds
• 7-8 curry leaves
• 0.33 cup chopped tomatoes (approx. 80g)
• 0.125 teaspoon turmeric powder (approx. 0.6g)
• 1 teaspoon red chili powder (approx. 5g)
• 1 teaspoon jaggery (approx. 5g)
• 0.5 teaspoon garam masala (approx. 2.5g)
• 2 capsicums (bell peppers)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special.

• Sesame Seeds: These little seeds aren’t just for show. They add a lovely nutty flavour and a beautiful texture. In many parts of India, sesame seeds are considered auspicious and are used in both sweet and savoury dishes.
• Poppy Seeds (Khus Khus): Don’t skip these! They contribute a subtle, almost floral note and help thicken the chutney.
• Tamarind: This is the key to that lovely tang. Make sure to use seedless tamarind for convenience. If you only have tamarind pulp, adjust the quantity to about 1 tablespoon.
• Capsicum: I prefer using green capsicums, but you can experiment with red or yellow for a slightly sweeter flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice your capsicums into medium strips or dice them – whatever you prefer. Don’t forget to remove the seeds!
2. Heat the oil in a pan over low heat. Add the peanuts, sesame seeds, coriander seeds, and poppy seeds. Roast them for 3-4 minutes, stirring constantly, until they become fragrant and slightly golden. Be careful not to burn them!
3. Now, add the chopped ginger, garlic, and onions to the pan. Sauté until the onions turn a beautiful golden brown. This is where the flavour really starts to build.
4. Mix in the desiccated coconut and sauté for another 2-3 minutes, until it’s golden brown. Once everything is roasted, let it cool completely. This is important for grinding.
5. Time to grind! Add the roasted mixture, tamarind, and a little water to a grinder or blender. Grind into a smooth paste. You might need to add a bit more water to get the right consistency.
6. In a separate pan, heat a little more oil. Add the mustard seeds and fenugreek seeds. Once the mustard seeds start to splutter, add the curry leaves.
7. Add the chopped tomatoes and sauté until they become pulpy. Then, add the capsicum and cook for 3-4 minutes, until it softens slightly.
8. Stir in the ground paste, turmeric powder, red chili powder, and a splash of water. Simmer for about 15 minutes, stirring occasionally, until everything is well combined and the flavours have melded.
9. Finally, add the jaggery, garam masala, and salt. Cook for another 5-7 minutes, until the oil starts to separate from the chutney. This is a sign that it’s ready!
10. Garnish with fresh coriander leaves and serve hot with your favourite flatbread or rice.

Expert Tips

• Roasting is Key: Don’t rush the roasting process. It’s what gives this chutney its depth of flavour.
• Cool Completely: Letting the roasted mixture cool before grinding prevents it from becoming sticky.
• Adjust Water: Add water gradually while grinding to achieve the desired consistency.

Variations

Want to customize this chutney? Here are a few ideas:

• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder.
  • Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • Maharashtra: My friend’s family in Maharashtra adds a small piece of dried red chili while roasting the seeds for an extra smoky flavour.
  • Andhra Pradesh: In Andhra Pradesh, they often add a tablespoon of peanut powder to the chutney for a richer, nuttier taste.
• Nut-Free Option: If you have a nut allergy, substitute the peanuts with sunflower seeds. Roast them in the same way as the peanuts.

Serving Suggestions

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

• With roti or paratha
• As a side dish with rice and dal
• Spread on sandwiches or wraps
• As a dip for samosas or pakoras
• With dosa and idli

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly when chilled, 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 store leftover Capsicum Peanut Chutney? Store it in an airtight container in the refrigerator for up to 3-4 days.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better the next day as the flavours have more time to develop.
• What type of capsicum/bell pepper works best for this recipe? Green capsicums are traditional, but you can use red or yellow for a slightly sweeter flavour.
• Can I adjust the sweetness level of the chutney? Absolutely! Add more or less jaggery to suit your taste.
• What are the health benefits of including sesame seeds and peanuts in this chutney? Sesame seeds are a good source of calcium and healthy fats, while peanuts provide protein and fiber. Both contribute to a nutritious and satisfying meal!

Enjoy making this delicious Capsicum Peanut Chutney! I hope it becomes a staple in your kitchen, just like it has in mine. Let me know how it turns out in the comments below!