Spicy Capsicum Chutney Recipe You'll Love

If you're a fan of fiery flavors, you're in for a treat. Spicy Capsicum Chutney is a vibrant condiment that brings a burst of heat and a delightful taste to any meal. Whether you're looking to elevate your breakfast with a spicy chutney or seeking a robust accompaniment for your snacks, this recipe is all you need. This post will guide you through creating your own batch of this tangy, spicy treat that's both homemade and easy to make. Let's dive into the recipe and learn how to master the art of making Spicy Capsicum Chutney.

Ingredients for Spicy Capsicum Chutney

• 4-5 medium-sized green capsicums (bell peppers)
• 2-3 green chilies (for heat, adjust to taste)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tomato, chopped
• 1 tablespoon of tamarind paste
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 2 tablespoons of oil (vegetable or peanut oil preferred)
• Salt to taste
• Curry leaves (optional)

Steps to Prepare Spicy Capsicum Chutney

Preparation:

1. Roast the Capsicum: Preheat your oven to 400°F (200°C). Place the whole green capsicums on a baking sheet and roast them for about 20-30 minutes, turning occasionally, until the skins are charred. Alternatively, you can roast them directly on a gas stove flame using a fork.
2. Remove from heat, cover with a cloth or place in a bowl, and cover to let them steam. This makes peeling easier.

Blending:

1. After the capsicums cool, peel off the charred skin. Deseed them and roughly chop.
2. Heat oil in a pan, add mustard seeds and let them splutter, then add cumin seeds.
3. Add chopped onions, garlic, and ginger; sauté until the onions turn translucent.
4. Stir in the chopped tomato, green chilies, and curry leaves if using. Cook until tomatoes are mushy.
5. Add the chopped, roasted capsicum, tamarind paste, and salt. Cook for another 5-7 minutes.
6. Transfer the mixture to a blender, blend until smooth or leave it slightly chunky as per your preference.

Tempering:

1. In the same pan, heat a little more oil and add some more mustard seeds, cumin seeds, and perhaps a couple of curry leaves for flavor.
2. Pour this tempering over the blended chutney to enhance the flavor.

Serve:

• Serve immediately or store in an airtight container in the refrigerator. It can last up to a week.
• This Spicy Capsicum Chutney pairs beautifully with idli, dosa, parathas, or as a sandwich spread.

🌶️ Note: To adjust the consistency, you can add a little water or oil while blending. Remember, the chutney will thicken as it cools, so aim for a slightly runnier consistency initially.

In this vibrant guide to making Spicy Capsicum Chutney, you’ve learned not only how to gather the right ingredients but also how to coax out their flavors through roasting, blending, and tempering. This chutney isn’t just a side dish; it’s a flavor enhancer that can bring your meals to life with its vibrant, spicy profile. Whether you’re looking to spice up your everyday meals or impress your guests with an authentic homemade condiment, this Spicy Capsicum Chutney recipe is a versatile and delightful addition to your culinary repertoire.

The technique of roasting the capsicum imparts a sweet and smoky flavor that balances beautifully with the heat of the green chilies, making this chutney a perfect blend of spicy and savory. This dish showcases the beauty of Indian cooking, where simplicity meets complexity in flavor. Remember to adjust the spices to suit your palate; after all, the joy of cooking lies in making it your own.

By integrating this chutney into your meals, you’re not only adding a kick of heat but also a burst of nutrition from the bell peppers, which are rich in vitamins A and C. Now, with your spicy chutney ready, serve it with warmth, let it enhance the everyday or turn a simple meal into something spectacular.

Can I use red bell peppers instead of green capsicum?

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Absolutely! Red bell peppers can provide a sweeter flavor profile, but the method remains the same. Just adjust the number of chilies according to your spice tolerance.

How long can I store the chutney?

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If stored in an airtight container in the refrigerator, the Spicy Capsicum Chutney can last up to a week. Always check for any signs of spoilage before consuming.

Can this chutney be frozen for later use?

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Yes, you can freeze the chutney in freezer-safe containers or ice cube trays for portion control. It will keep well for up to 2-3 months. Thaw in the refrigerator before serving.