An exciting and nutritious red bell pepper chutney is a new favorite edition in our kitchen! We love eating South Indian food and this chutney pairs extremely well with dosa’s, Idli’s, paratha’s, theple’s, sandwiches or any Indian appetizer. It’s so easy to prepare that I have been making batches after batches every week. It also comes very handy when kids are hungry for snack or simply want to eat an Indian taco/sandwich. My ultimate favorite way to enjoy this chutney is with south Indian potatoes, fresh fenugreek theple’s and hot masala chai!!

The Aroma’s of roasted bell pepper, fresh curry leaves, dry chili, onion and garlic give this chutney a distinctive and delicious taste. When combined with almonds and roasted lentils, the chutney becomes nutty and creamy. Try it for yourself and you would get addicted like us!!



Prep time:

Servings: 4-6


2 big red bell pepper (sliced long)

1/2 teaspoon mustard seeds

1 dry kashmiri chilli 

18 karipata leaves

pinch of asafoetida

1 tablespoon channa lentil

1/4 cup red onion chopped 

1 small garlic clove

1/2 cup soaked and peeled almonds

1 teaspoon salt

2 tablespoon fresh lemon juice 

1 teaspoon avocado oil



  1. Set the oven to 400 degrees F. 
  2. Wash and cut red bell peppers into long slices. Add the bell peppers in a oven tray. Spinkle salt and little water on them. Add 12-15 curry leaves on top. Roast them for 15 minutes. Keep it aside.
  3. Heat 1 teaspoon oil in a small pan. Add the mustard seeds and let them crack for few seconds. 
  4. Add the kashmiri chili, few curry leaves, asafoetida, channa lentils. Let them roast on low heat for few minutes. 
  5. Add this mixture to the blender along with red onion, garlic, almonds, salt and lemon juice. Blend everything until very smooth. 
  6. Enjoy this chutney with paratha's, Idli's, dosa's, thepla's, sandwiches or any Indian appetizer.
  7. The left over chutney can be stored in a airtight jar and will stay fresh upto a week in the refrigerator. The chutney can also be frozen and enjoyed upto a month. 
  8. For a variation, try adding grated coconut, replacing peanuts with almonds, adding tomatoes to the chutney!