Red Capsicum Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Red Capsicum Chutney Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing a recipe that’s become a staple in my kitchen – a vibrant, flavorful Red Capsicum Chutney. It’s a little spicy, a little tangy, and totally addictive. I first made this when I was craving something different with my idlis, and it’s been a hit ever since!

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic accompaniment to South Indian breakfasts like idli and dosa, but honestly, I’ve been known to spread it on sandwiches or enjoy it with chapati. Plus, it comes together in under 30 minutes – perfect for a quick weeknight meal or a weekend brunch.

Ingredients

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

• 3 tsp oil
• 1 tbsp urad dal (split black lentils)
• 5-6 red chilies (adjust to your spice preference!)
• A tiny piece of tamarind (about 1 inch)
• 1 whole onion, chopped
• 1 whole red capsicum, chopped
• Salt, as needed
• ?? tsp mustard seeds
• 1 tsp oil (for tempering)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Urad Dal: Significance & Varieties

Urad dal is a key ingredient in many South Indian dishes, lending a lovely nutty flavor and helping with the chutney’s texture. You can find it at most Indian grocery stores. Whole urad dal is fine, but split and skinned urad dal (the white kind) works beautifully too.

Red Chilies: Heat Levels & Regional Preferences

The number of red chilies you use depends on how much heat you like. I usually go with 5-6 for a good kick, but feel free to adjust! Byadagi chilies are great for color and mild heat, while Guntur chilies pack a serious punch.

Tamarind: Pulp vs. Block & Flavor Profile

Tamarind adds that signature tangy flavor. You can use tamarind pulp or a small block of tamarind. If using a block, soak it in warm water for about 15-20 minutes, then squeeze out the pulp. It’s that tartness that really balances the spice.

Red Capsicum: Choosing the Right Capsicum

Look for firm, bright red capsicums. They should feel heavy for their size. I prefer the regular bell pepper variety for this chutney, but you could experiment with other colors too!

Oil: Traditional South Indian Oil Choices

Traditionally, South Indian cooking uses groundnut oil or sesame oil. They add a lovely aroma and flavor. However, any neutral cooking oil will work just fine if you don’t have those on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 3 teaspoons of oil in a pan over medium heat. Add the urad dal, red chilies, and that little piece of tamarind. Sauté for a few minutes, until the dal turns golden brown and smells wonderfully fragrant. Keep an eye on it – you don’t want the chilies to burn!
2. Next, add the chopped onions and red capsicum to the pan. Cook for about 4-5 minutes, until they soften up a bit. Season with salt.
3. Now, transfer the entire mixture to a blender. Add a little water – start with about ¼ cup – and grind it into a smooth paste. Add more water as needed to reach your desired consistency.
4. In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let them splutter. Then, add the curry leaves and sauté for a few seconds.
5. Finally, pour this tempering over the chutney and mix well. That sizzle is the sound of deliciousness!

Expert Tips

• Don’t skip the tempering! It adds so much flavor.
• If your chutney is too thick, add a splash of water to thin it out.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Hot)

Want it milder? Remove the seeds from the red chilies before using them. For extra heat, add a few more chilies or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of ghost pepper for a serious kick!

Serving with Different South Indian Breakfasts

This chutney is amazing with idli, dosa, vada, and even upma. It’s also fantastic with pongal.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, we often make a slightly sweeter version of this chutney, adding a touch of jaggery. It’s a lovely way to celebrate the harvest festival.

Serving Suggestions

Beyond breakfast, this chutney is surprisingly versatile. Try it as a spread on sandwiches, a dip for veggies, or a condiment with grilled meats. It’s even delicious mixed with yogurt for a cooling raita!

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

FAQs

What is the shelf life of this Red Capsicum Chutney?

It lasts about 3-4 days in the fridge, stored in an airtight container.

Can I make this chutney ahead of time?

Absolutely! You can make it a day or two in advance. The flavors actually meld together even more beautifully over time.

What if I don’t have tamarind? Is there a substitute?

If you don’t have tamarind, you can use a tablespoon of lemon juice or a teaspoon of vinegar instead. It won’t be exactly the same, but it will still be delicious.

Can I use a different type of chili pepper?

Yes, definitely! Feel free to experiment with different chili peppers to find your perfect level of heat.

How can I adjust the consistency of the chutney?

If it’s too thick, add a little water. If it’s too thin, cook it for a few more minutes to allow some of the moisture to evaporate.

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