Red capsicum chutney is one of our family favorites. Whenever i grind for idli/dosa batter, I always stock red capsicums in my fridge to make this spicy yummy capsicum chutney. This capsicum chutney is a slight variation of my onion tomato chutney recipe. This is a versatile chutney as it goes well with not only dosa and idli, but with chapathi, parathas and as a dip or spread for sandwiches.
This chutney tastes better when its in the spicier side as red capsicums have a slightly sweet taste. I have another version of capsicum chutney using green capsicum which I will post later. This chutney stays good for 2 days when refrigerated. If you are bored of the regular coconut chutney or tomato chutney, then try this chutney and let me know how you liked it.
Notes and Tips:
- For a mildly spiced chutney reduce the number of chillies to 2 or 3.
- I recommend using sesame oil for this chutney as it adds a good flavor.