Meal Prep · Indian
Bell Pepper Chutney
A vibrant and versatile Indian condiment, perfect for adding a burst of flavor to any meal.
Ingredients
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Step-by-step- Heat 1/2 tbsp oil in a pan over medium heat. Add the chopped bell peppers, onion, garlic, ginger, and green chilies. Sauté for 8-10 minutes until the vegetables are softened and slightly caramelized.
- Remove the sautéed vegetables from the pan and let them cool down completely. Once cooled, transfer them to a blender or food processor.
- Add tamarind paste, jaggery/sugar (if using), turmeric powder, red chili powder, coriander powder, and salt to the blender. Add 2-3 tablespoons of water if needed to help grind, and blend into a smooth or slightly coarse chutney, as per your preference.
- For the tempering: Heat the remaining 1/2 tbsp oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fry until golden brown.
- Add asafoetida and curry leaves to the tempering and sauté for a few seconds until fragrant.
- Pour the hot tempering over the blended bell pepper chutney. Mix well and serve immediately or store.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2 g |
| Fat | 4 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator. Ensure no moisture gets in.
Freezer Up to 2 months
Portion the chutney into small freezer-safe containers or ice cube trays. Thaw in the refrigerator overnight before use.
Reheat Stovetop/Microwave
Reheat small portions on the stovetop over low heat, stirring occasionally, or in the microwave until just warm. Avoid overheating to preserve texture and flavor.
Chef’s Corner
- For a smoky flavor, you can char the bell peppers directly over an open flame or under a broiler until the skin blackens, then peel and use.
- Adjust the amount of green chilies to control the spice level. For a milder chutney, deseed the chilies.
- A mix of red and yellow bell peppers gives a beautiful color and a slightly sweeter profile to the chutney.
- If you don’t have tamarind paste, lime or lemon juice works as a good substitute for tanginess.
- This chutney is incredibly versatile: serve it with dosa, idli, uttapam, paratha, rice, or as a spread for sandwiches.
