Capsicum Chutney Recipe/ Red Bell Pepper Chutney Recipe/ How to make Capsicum Chutney / Step-wise pictures Capsicum chutney / Kudamilagai Chutney Recipe / குடை மிளகாய் சட்னி
Spring is slowly approaching and some of the cute veggies are cat walking the town. One among themare the sweet yet bold, bell peppers. They are gorgeous… racy in red, orange, yellow & green! They are so versatile and compliment any cooking method…brighten and enliven any plain dish. Today’s recipe is all about how to make a chutney using red bell pepper / red capsicum, which serves as a nice side of “hot”idlis / dosa and even plain chapati/ roti. I got the idea for this recipe from my friend Mrs. Vimaladevi Vidjayarangam, who is a great cook and prepares a variety of them with passion. All credit & my sincere thanks goes to her sharing this recipe. #capsicumchutney #kudamilagaichutney
Capsicum Chutney Recipe | Kudamilagai Chutney | Bell Pepper Chutney
Ingredients
- 2 medium Red Bell Pepper / Capsicum / Kudamilagai about 1 & 1/2 cup chopped
- 6 each Small onions sambar onions
- 1/2 cup Tomato
- 6 cloves Garlic
- 6 long Dry Red Chili use 5 if adding small kundu milagai
- 1 marble size Tamarind blueberry size
- Salt 1/2 teaspoon or as per taste
- Oil 2 tablespoon for sauteing
- Oil 2 teaspoon for tempering
- Mustard seeds 3/4 teaspoon
- Dry Red Chili 1 small
- Curry leaves few
Instructions
- Wash the red bell pepper and wipe it dry with a towel, roughly chop and keep aside. Chop the onions and tomatoes as well and keep aside.
- In a frying pan, heat 2 tablespoon oil and start frying the red chilies and then followed by the onions, garlic cloves, red bell pepper and tomatoes. Keep frying for about 20 minutes over low medium flame until all the water content disappears from the mixture. (The capsicum/ bell pepper will release water as it cooks, the onions may release some, the tomatoes get mushy... all these have water content and you fry until they turn firm like a dry mixture). Once done switch off and let them cool completely.
- Add tamarind and salt to this while its still warm.
- Let cool completely and grind to thick paste. (Absolutely no water)
- Now heat 2 teaspoon oil in a small kadai, splutter mustard seeds, dry red chili and curry leaves. Add this tempering to the chutney and mix.
- Serve as a side for idli/ dosa or chapati.
Notes
This chutney can be kept at room temperature for 2-3 days or 2 weeks if refrigerated.
Make sure you use a clean dry spoon every time you dig in.
Absolutely no water while grinding- if your mixer throws toddler tantrums then add some water and grind. Then after the tempering, saute the chutney with some oil until it becomes thick. This way the chutney will stay good for many days.
You can use green capsicum / green bell pepper for this recipe, will taste slightly different and the color will be dark brownish green. Green colored capsicum are more strong when compared to red capsicum and color or chutney is not that appealing, lol. Red capsicum is naturally sweet and mild and compliment well for this recipe. The bring red color will pull everyone to the table!
Double or triple the measure and make a big batch. They keep well for long time if stored and refrigerated properly.
Store the chutney in a clean sterilized glass jar, pour hot oil over the top , let cool & then cover with the lid and refrigerate.
Wash the red bell pepper and wipe it dry with a towel, roughly chop and keep aside. Chop the onions and tomatoes as well and keep aside. In a frying pan, heat 2 tablespoon oil and start frying the red chilies and then followed by the onions, garlic cloves, red bell pepper and tomatoes. Keep frying for about 20 minutes over low medium flame until all the water content disappears from the mixture. (The capsicum/ bell pepper will release water as it cooks, the onions may release some, the tomatoes get mushy… all these have water content and you fry until they turn firm like a dry mixture). Once done switch off and let them cool completely.
Take a mixer jar, pick the red chilies from the sautéed mixture and grind that along with salt. (This is to ensure them to blend well), then add the cooled onion pepper mixture and grind it along with tamarind to fine paste consistency. (Absolutely no water)
Now heat 2 teaspoon oil in a small kadai, splutter mustard seeds, dry red chili and curry leaves. Add this tempering to the chutney and mix. Serve as a side for idli/ dosa or chapati.
Notes
- Yields about 1 cup of chutney.
- This chutney can be kept at room temperature for 2-3 days or 2 weeks if refrigerated.
- Make sure you use a clean dry spoon every time you dig in.
- Absolutely no water while grinding- if your mixer throws toddler tantrums then add some water and grind. Then after the tempering, saute the chutney with some oil until it becomes thick. This way the chutney will stay good for many days.
- You can use green capsicum / green bell pepper for this recipe, will taste slightly different and the color will be dark brownish green. Green colored capsicum are more strong when compared to red capsicum and color or chutney is not that appealing, lol. Red capsicum is naturally sweet and mild and compliment well for this recipe. The bring red color will pull everyone to the table!
- Double or triple the measure and make a big batch. They keep well for long time if stored and refrigerated properly.
- Store the chutney in a clean sterilized glass jar, pour hot oil over the top , let cool & then cover with the lid and refrigerate.
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