Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni - This smoky and burnt chutney capsicum chutney recipe is extremely tasty with its mind-blowing flavours! The smok" />

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Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni

By     Created on : September 19, 2021

Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni – This smoky and burnt chutney capsicum chutney recipe is extremely tasty with its mind-blowing flavours! The smoked and roasted flavour of this dish will make you fall in love with itself. You will feel the barbecue flavours of India in one chutney! I assure you that this will be loved by all!

You can also try red hot and spicy schezwan chutney at home!

Ingredients for Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni

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
  • dried red chilli
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • ½ cup water

Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni Instructions

  • firstly, on a burner place 2 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.
  • 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 heat 2 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, heat 2 tbsp oil. add 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli. splutter the tempering.
  • now add ¼ 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.

Conclusion

I hope you enjoyed making the Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni with me! If you have any issues or queries then feel free to put your questions in the comment box below. I will reach out to you shortly!

Stay tuned for more such amazing and delicious recipe updates!

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Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney

Roasted Capsicum Chutney Recipe | Burnt Capsicum Chutney | Roasted Bell Pepper Chatni