• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamas Secret Recipes
  • About Me
    • Food Info
  • Blog
  • Recipes
  • Videos
  • Contact Me
  • Navigation Menu: Social Icons

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Videos
  • Food Info
  • Contact Me
×

Roasted Red Bell Pepper and Peanut Chutney.

October 19, 2014 by Fouzia Husainy Leave a Comment

FacebookTweetPinYummlyShare
Jump to Recipe Print Recipe

This is a sweet and tangy chutney with the smoky flavour of the roasted red bell pepper and is so delicious as a condiment or sauce. The roasted red bell pepper added to the peanut chutney kicked it up a notch giving it a distinct smoky flavour and a delicious taste. 

Ingredients:
1 red bell pepper
1/2 cup peanuts
3-4 long dried red chillies
1 tsp cumin seeds
1tsp vegetable oil
1 large garlic clove
6-8 curry leaves
a walnut size round seedless tamarind
For the tempering:
1,4 tsp mustard seeds
1 or 2 small dried red chillies
4-5 curry leaves
1/4 tsp urad dal
1 tsp ghee or vegetable oil
a pinch of asafoetida

Instructions:
1. Prick the red bell pepper all over and roast/grill in a baking dish in the oven preheated at 425°F. When the skin begins to crack and dark patches or spots appear, remove from the oven. Peel the roasted pepper, remove and discard the seeds and set aside.

2. Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Add the diced onions and fry them till they sweat a bit then add the tomatoes and curry leaves and quickly fry them on high heat till the tomatoes are just scorched.

3. Put all the fried ingredients and the tamarind in a wet grinder and just pulse to grind them coarsely. Now add the roasted pulpy flesh to the  grinder and pulse 2 or 3 times till  it is well blended but still coarse and not fine.

4. Remove the chutney in a serving bowl.

5. For tempering, heat a tsp of  ghee/vegetable oil in a tempering sauce pan, first add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida.

6. Quickly pour this over the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.

Recipe

Roasted red bell pepper and peanut chutney.

Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Course: Condiment, Quick and Easy, Side Dish
Cuisine: south indian
Servings: 4 Persons
Author: Fouzia Husainy

Ingredients

  • 1 red bell pepper
  • 1/2 cup peanuts
  • 3-4 long dried red chillies
  • 1 tsp cumin seeds
  • 1 tsp vegetable oil
  • 1 large garlic clove
  • 6-8 curry leaves
  • a walnut size round seedless tamarind
  • For the tempering:
  • 1,4 tsp mustard seeds
  • 1 or 2 small dried red chillies
  • 4-5 curry leaves
  • 1/4 tsp urad dal
  • 1 tsp ghee or vegetable oil
  • a pinch of asafoetida

Instructions

  • Prick the red bell pepper all over and roast/grill in a baking dish in the oven preheated at 425°F. When the skin begins to crack and dark patches or spots appear, remove from the oven. Peel the roasted pepper, remove and discard the seeds and set aside.
  • Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Add the diced onions and fry them till they sweat a bit then add the tomatoes and curry leaves and quickly fry them on high heat till the tomatoes are just scorched.
  • Put all the fried ingredients and the tamarind in a wet grinder and just pulse to grind them coarsely. Now add the roasted pulpy flesh to the grinder and pulse 2 or 3 times till it is well blended but still coarse and not fine.
  • Remove the chutney in a serving bowl.
  • For tempering, heat a tsp of ghee/vegetable oil in a tempering sauce pan, first add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida.
  • Quickly pour this over the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.
Share on Facebook Share on Twitter Instagram
Tried this recipe? Let us know what you think.Mention @mamasecretrecipes or tag #mamasecretrecipes!
FacebookTweetPinYummlyShare

Filed Under: Chutneys, Condiments, Indian Cuisine, Peanuts, Quick and easy, Red bell pepper, Side Dishes, South Indian Cooking, Vegetarian Tagged With: chutney, dosa, idli, medu vada, peanuts, red bell pepper, uthappam

Subscribe

for your weekly recipe fix.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello

Welcome to my world of cooking at Mama's Secret Recipes. My great passion for food opened the door to blogging so I could share my recipes... [Continue …]

Recent Posts

  • Coconut Shrimp Pulao Recipe
  • Vegetable egg khorma
  • Malai Masti Shahi Paneer
  • Traditional Korma Aloo Gosht
  • Sweet Almond Ragi Harira

Popular Posts

easy haleem

Easy Haleem (with lamb/beef)

Thai black rice pudding

Mango Coconut Sticky Black Rice Porridge

shrimp biryani

Easy Shrimp Biryani, Nawabi Style!

chickpea mango sundal salad

Chickpea ‘Sundal’ Salad

cauliflower pepper fry

Cauliflower Pepper Fry

Persian rice

Persian Style Saffron Rice

FBC Member Badge

Subscribe

Sign up to get the latest updates from Mama's Secret Recipes.

ARCHIVES

Recipes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact me

COPYRIGHT © 2021 MAMA’S SECRET RECIPES