Red Capsicum Chutney (Kara Chutney for Idli/Dosa) (Pickles)

 

 Red Capsicum Chutney is a visually stunning and deliciously tangy condiment that brings a burst of flavor to any dish. Featuring the richness of red bell peppers, this chutney is blended with wholesome onion, garlic, pepperoncini, green chilies, and tanginess of the tomatoes, and a medley of aromatic spices, creating a delightful balance of sweetness and mild heat. Its creamy texture, reminiscent of a velvety spread, makes it a perfect companion for traditional South Indian dishes like idli and dosa, as well as parathas. Additionally, it can elevate simple sandwiches into an extraordinary culinary experience. Bursting with vibrant colors and packed with essential nutrients, this chutney not only enhances the visual appeal of your meals but also offers a delicious way to invigorate your dining experience!

                                                                 

Recipe:- Yields for 3 to 4 persons

Ingredients:-

 

Red capsicum (bell pepper) 1 medium-sized

Onion 1 medium chopped -

Garlic cloves - 2-3

Green chilies 4-5 (adjust according to your spice level) -

Tomato -1 medium-sized

Salt to taste

Water as needed 

 

Tempering:

Mustard seeds -1 tsp

A pinch of asafoetida  

Urad dal (split black gram) (optional) - 1 tbsp

A sprig of curry leaves 

 

Method:

Wash the red capsicum, deseed it, and roughly chop it into pieces. Chop the tomatoes, onions, and green chilies roughly as well. Heat 2 teaspoons of oil in a pan. Add the green chilies and sauté for 10-15 seconds. Then, add the chopped onion and garlic, cooking until the onions become translucent. Add the red capsicum to the pan and sauté for 3-4 minutes, until it becomes soft. Then, add the chopped tomatoes and cook for another minute. Add salt. Allow the mixture to cool. Once cooled, transfer it to a blender. Add salt and a little water, then blend to your preferred consistency, whether smooth or slightly coarse.

In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let them splutter. Then, add the curry leaves and fry for a few seconds.

Pour this tempering over the blended chutney.

Serving Suggestion: Serve this tangy and mildly spicy red capsicum chutney with hot idlis or crispy dosas. It also pairs well with parathas or steamed rice. Enjoy! 

 

 

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Nutritional Value per serving (Approximate):

Calories: 40–50 kcal

Protein: 1–2 g

Fat: 2–3 g

Carbohydrates: 4–5 g

Fiber: 1–1.5 g

Sugars: 1–2 g (from capsicum and onions)

Vitamin C: 20–25 mg (25–30% of daily value)

Vitamin A: 300–400 IU (6–8% of daily value)

Iron: 0.5–1 mg (3–5% of daily value)

Calcium: 10–20 mg (1–2% of daily value)