Red Capsicum Chutney Recipe – Sesame & Tamarind South Indian Delight

Last Updated on 4 months by Neha Deshmukh

Red Capsicum Chutney Recipe – Sesame & Tamarind South Indian Delight

Introduction

Okay, let’s be real – sometimes you just need a good chutney. Something to brighten up your idli, give your dosa a kick, or even just add a little zing to a simple bowl of rice. This Red Capsicum Chutney is exactly that! It’s a vibrant, flavorful blend of sweet red bell peppers, toasted sesame, and a lovely tang from tamarind. I first made this when I was craving something a little different from the usual coconut chutneys, and it quickly became a family favorite. It’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s also packed with flavor and texture. The sesame seeds add a wonderful nutty crunch, while the red capsicum provides a subtle sweetness. The tamarind brings a delightful tanginess that balances everything perfectly. Plus, it’s a fantastic way to add a little South Indian flair to your meals! It comes together in under 20 minutes, making it perfect for a quick weeknight side dish.

Ingredients

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

• 1 tablespoon sesame oil
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 1 tablespoon sesame seeds
• 1 dry red chili
• 1 pinch asafoetida (hing)
• 6 to 7 curry leaves
• 1.5 cups chopped red capsicum (about 1 large pepper)
• 0.25 cup desiccated coconut
• 0.5 teaspoon tamarind
• 0.33 cup water (about 80ml)
• Salt to taste
• 2 teaspoons sesame oil (for tempering)
• 0.5 teaspoon mustard seeds
• 4 to 5 curry leaves (for tempering)

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

Sesame Oil: Types & Flavor Profiles
There are a few types of sesame oil. For this recipe, use a lightly toasted sesame oil – it has a lovely nutty aroma. Avoid using dark sesame oil, as it has a very strong flavor that can overpower the chutney.

Urad Dal & Chana Dal: The Protein Powerhouse
These lentils aren’t just about flavor; they add a lovely texture and a bit of protein! You can find them at most Indian grocery stores. If you don’t have them, you can skip them, but they do add a nice depth of flavor.

Sesame Seeds: Black vs. White – What’s the Difference?
You can use either black or white sesame seeds. White sesame seeds have a milder flavor, while black sesame seeds are a bit more intense and nutty. I personally prefer white for this recipe, but feel free to experiment!

Red Capsicum: Choosing the Best Peppers
Look for firm, bright red capsicums with no soft spots. The sweeter the pepper, the better the chutney will taste.

Tamarind: A South Indian Staple – Paste vs. Pods
I use tamarind paste for convenience, but you can absolutely use tamarind pods. If using pods, soak them in warm water for about 30 minutes, then extract the pulp.

Asafoetida (Hing): Benefits & Usage
Asafoetida has a pungent smell, but it adds a wonderful savory flavor to the chutney. A little goes a long way! It’s also known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of sesame oil in a pan on low flame. Add the urad dal and chana dal. Fry until golden, stirring continuously – this usually takes about 2-3 minutes.
2. Add the sesame seeds and fry until they crackle. This happens quickly, so keep a close eye on them! Mix in the dry red chili, curry leaves, and asafoetida. Fry for another 30 seconds.
3. Add the chopped red capsicum and salt. Sauté for 6-7 minutes, until the capsicum is softened but still holds its shape.
4. Stir in the desiccated coconut and tamarind. Remove from the heat and let it cool completely. This is important – blending hot ingredients can create a mess!
5. Blend the mixture with 0.33 cup of water until smooth. If the chutney is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
6. Now for the tempering! Heat 2 teaspoons of sesame oil in a small pan. Add the mustard seeds. Once they start to crackle, add the 4-5 curry leaves and a pinch of asafoetida.
7. Pour the tempering over the chutney and mix well. The sizzling sound is music to my ears!

Expert Tips

• Don’t skip the tempering – it adds a wonderful aroma and flavor.
• Adjust the amount of red chili to your liking.
• For a smoother chutney, soak the desiccated coconut in warm water for 10 minutes before blending.

Variations

• My Mom’s Secret: My mom always adds a small piece of ginger to the chutney for an extra zing.
• Peanut Power: My friend loves adding a tablespoon of roasted peanuts to the blend for a richer flavor.
• Spice it Up: Add a green chili along with the red chili for extra heat.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Confirmation

Yes, this recipe is gluten-free.

Spice Level Adjustment (Mild to Hot)

• Mild: Remove the seeds from the red chili before adding it to the pan.
• Hot: Add an extra dry red chili or a small chopped green chili.

Festival Adaptations (Specific South Indian Festivals)

This chutney is a wonderful addition to festive meals during Pongal, Onam, or any South Indian celebration. It pairs beautifully with traditional dishes served during these times.

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.
• With rice and a dollop of ghee.

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator for up to 3-4 days. It may thicken upon refrigeration, so add a little water before serving.

FAQs

What is the origin of this Red Capsicum Chutney?

While the exact origins are hard to pinpoint, red capsicum chutney is a popular variation of traditional South Indian chutneys, likely evolving as cooks experimented with locally available ingredients.

Can I use green capsicum instead of red?

You can, but the flavor will be slightly different. Red capsicum is sweeter, while green capsicum has a more grassy flavor.

How can I adjust the tanginess of the chutney?

Add more or less tamarind paste to adjust the tanginess. You can also add a squeeze of lemon juice.

What is the best way to store leftover chutney?

Store in an airtight container in the refrigerator.

Can this chutney be made ahead of time?

Yes, you can make it a day or two in advance. The flavors will actually meld together even more! Just store it properly in the fridge.