Red Bell Pepper Chutney (South Indian Andhra Capsicum Chutney)

Red Bell Pepper Peanut Chutney recipe is a refreshing chutney made using the combination of nutty flavour of the roasted peanuts with the smoky flavoured red capsicum. Vegan, low carb and Keto Friendly.

1 large red bell peppers, cut to big chunks
½ medium onion
2 cloves garlic
few curry leaves
5 dried red chillies
1 (½") piece tamarind
¼ cup peanuts
kosher or sea salt
½ tsp. jaggery (optional)
2 tsp. oil

Tempering:
½ tsp. oil
½ tsp. mustard seeds
few curry leaves
a pinch hing (asafetida)

Heat about 2 tsp. of peanut/vegetable oil in a skillet.

Add garlic,dried red chillies, curry leaves and onions and sauté till onions are soft takes 1-2 minutes.

Next add red bell pepper and sauté till they are very well browned and soft. Remove them from heat and allow to cool.

Next roast ¼ cup of peanuts until golden brown. Let it cool down. Store-bought un-salted, roasted peanuts are fine too.

In a blender add the roasted bell pepper-onion mixture, roasted peanuts, tamarind, jaggery (optional), salt. Grind them together to a coarse or smooth paste by adding little water.

Remove to a serving bowl, add tempering and serve with your favourite breakfast/lunch/supper items.

Makes 2 servings.

Cook's Notes:

• If you don't have dry red chillies at home, use 1 tsp. of red chilli powder while grinding.
• Increase or decrease the dry red chillies according to your spice level.
• Do not skip adding peanuts they give body to the chutney as well as enhance the taste. Don't add more you will end up with peanut chutney.
• If you don't have tamarind use 2 tsp. of lemon juice instead.
• If you don't like garlic, you can skip and add ¼ tsp. of hing (asafetida) instead.
• Tempering is totally optional but I highly recommend to add it.