roasted capsicum chutney recipe | burnt capsicum chutney | roasted bell pepper chatni (2024)

roasted capsicum chutney recipe | burnt capsicum chutney | roasted bell pepper chatni with detailed photo and video recipe. one of the simple, easy and flavoured chutney recipes made by roasting capsicum, garlic & tomatoes. unlike the traditional capsicum chatni, this carries more flavour and taste due to roasting it directly on the flame. basically a multi purpose chutney recipe that can be easily served with all types of morning breakfast and also as a side with rice and roti.

roasted capsicum chutney recipe | burnt capsicum chutney | roasted bell pepper chatni with step by step photo and video recipe. roasted chutney recipes are very common across india and are typically made in villages. generally, it is made with either tomato, garlic or onions, but can also be done with other types of vegetables. one such easy and simple innovative chatni recipe is burnt capsicum chutney loaded with flavour and aroma.

i have posted quite a few roasted vegetable chutney recipes in my blog. but i have to admit that this chatni of burnt capsicum is the most flavoured and aroma rich chutney out of all. perhaps due to the fact that this recipe is made from capsicum. my guess is that the capsicum holds the burnt flavour or is infused within the capsicum. hence when grounded with other spices it releases to the condiment and thus making an ideal aroma rich chutney. in addition, i have not used coconut to improve its consistency which also means that the shelf life can significantly improve. hence you can make it in bulk and store it refrigerator for a week. you can serve it with dosa, idli chutney and even as a side dish to dal rice and roti for lunch and dinner.

some more additional tips, suggestions and variants to the roasted capsicum chutney recipe. firstly, the capsicum or bell pepper is very critical for this chatni and hence i would heavily recommend using fresh and tender capsicum for this recipe. also, if possible try to use small-sized capsicum as it is easy to handle while burning. secondly, as a variation to this chutney, you may also use red coloured or yellow coloured capsicum. moreover, you can mix and match both green, red and yellow coloured for more variants. lastly, the final step of roasting the grounded chutney with some oil and tempering ingredients helps to remove any raw flavour. also, extra oil helps to improve the shelf life of the chutney and hence do not skip this step.

finally, i do request you to check my other related chutney recipes collection with this post of roasted capsicum chutney recipe. it mainly includes my other related recipes like burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways, ginger chutney, hotel style chutney, tomato garlic chutney, , karela, papaya s. further to these i would also like to mention my other related recipe categories like,

• curry or sabji recipes
• breakfast recipes
• street food recipes

roasted capsicum chutney video recipe:

recipe card for roasted capsicum chutney recipe:

roasted capsicum chutney recipe | burnt capsicum chutney | roasted bell pepper chatni

HEBBARS KITCHEN

easy roasted capsicum chutney recipe | burnt capsicum chutney | roasted bell pepper chatni

5 from 77 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course chutney

Cuisine south india

Servings 5 Servings

Calories 115 kcal

Ingredients

for roasting:

• ▢ 2 capsicum
• ▢ 2 tomato
• ▢ 1 clove garlic

for spice mix:

• ▢ 2 tsp oil
• ▢ 1 tbsp urad dal
• ▢ 1 tbsp chana dal
• ▢ 1 tsp coriander seeds
• ▢ ½ tsp cumin seeds
• ▢ 4 dried red chilli
• ▢ ½ tsp salt

for tempering:

• ▢ 2 tbsp oil
• ▢ 1 tsp mustard
• ▢ 1 tsp urad dal
• ▢ pinch hing
• ▢ 1 dried red chilli
• ▢ ¼ tsp turmeric
• ▢ 1 tsp chilli powder
• ▢ ½ cup water

Instructions

• firstly, on a burner place2 capsicum, 2 tomato and 1 clove garlic.

• roast on all sides keeping the flame on medium.

• burn the skin completely, as it helps to cook from inside.

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• now cool completely, and peel the skin. also, remove the seeds from capsicum.

• chop into rough pieces and transfer to the mixer jar. keep aside.

• in a pan heat2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin seeds and 4 dried red chilli.

• roast until the dal turns crunchy and golden brown.

• cool completely, and transfer to mixi jar.

• also, add ½ tsp salt and grind to a fine paste. keep aside.

• to prepare the tempering, heat2 tbsp oil. add 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli. splutter the tempering.

• now add¼ tsp turmeric and 1 tsp chilli powder. cook for a minute, without burning the spices.

• pour in the prepared capsicum-garlic paste and start to cook until the oil separates.

• further, add ½ cup water and cook adjusting the consistency as required.

• cook until the oil separates from the chutney.

• finally, burnt capsicum chutney is ready to enjoy and stays good for a week when refrigerated.

Nutrition

Calories: 115kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 258mgPotassium: 242mgFiber: 4gSugar: 3gVitamin A: 2052IUVitamin C: 68mgCalcium: 25mgIron: 1mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make burnt capsicum chutney with step by step photo:

1. firstly, on a burner place2 capsicum, 2 tomato and 1 clove garlic.
   
2. roast on all sides keeping the flame on medium.
   
3. burn the skin completely, as it helps to cook from inside.
   
4. now cool completely, and peel the skin. also, remove the seeds from capsicum.
   
5. chop into rough pieces and transfer to the mixer jar. keep aside.
   
6. in a pan heat2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin seeds and 4 dried red chilli.
   
7. roast until the dal turns crunchy and golden brown.
   
8. cool completely, and transfer to mixi jar.
   
9. also, add ½ tsp salt and grind to a fine paste. keep aside.
   
10. to prepare the tempering, heat2 tbsp oil. add 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli. splutter the tempering.
    
11. now add¼ tsp turmeric and 1 tsp chilli powder. cook for a minute, without burning the spices.
    

12. pour in the prepared capsicum-garlic paste and start to cook until the oil separates.

    

13. further, add ½ cup water and cook adjusting the consistency as required.

    

14. cook until the oil separates from the chutney.

    

15. finally, burnt capsicum chutney is ready to enjoy and stays good for a week when refrigerated.

    

notes:

• firstly, use can also use small onions for variation in flavour.
• also, if you have access to fresh chillis, then you can burn it and skip using dried red chilli.
• additionally, using red capsicum helps to get a bright red colour to the chutney.
• finally, burnt capsicum chutney recipetastes good with idli, dosa, rice and roti.