Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Capsicum Chutney, Sutta Kudamilagai Chutney Recipe

July 19, 2019 by Suguna Vinodh 4 Comments

Jump to Recipe·Print Recipe

capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-11
Recipe for smoked capsicum chutney. Everyday capsicum chutney recipe for idli and dosa. This chutney is made with charred red bell pepper.

This is an everyday capsicum chutney made with red bell pepper. The chutney has a wonderful smoky flavour from the charred capsicum / red bell pepper. I like to make it a little spicy than usual and it pairs wonderfully well with idli and dosa.

Here is how to do charred capsicum chutney.

Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-1

Let the capsicum get completely blackened. Make sure to keep the exhaust running as the kitchen will be smoky!
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-2

Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-3

Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-4

Now lets make the chutney!
Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-5

Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-6

Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-7

Grind the mixture to a paste. Do not add any water while grinding.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-8

Tempering:
Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-9

Serve the chutney with idli or dosa.
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-10

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
capsicum-chutney-recipe-sutta-kudamilagai-chutney-recipe-12

Capsicum Chutney, Sutta Kudamilagai Chutney Recipe


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 1 cup 1x
Print Recipe
Pin Recipe

Description

Recipe for smoked capsicum chutney. Everyday capsicum chutney recipe for idli and dosa. This chutney is made with charred red bell pepper.


Ingredients

Scale

For the chutney

  • 2 red bell pepper
  • 2 teaspoon sesame oil (Indian gingely oil)
  • 1 onion, chopped
  • 6 cloves garlic
  • 2 tomatoes, roughly chopped
  • 4 green chillies (adjust according to your taste)
  • 3/4 teaspoon salt
  • a small marble size tamarind
  • 1/4 teaspoon jaggery
  • 1/3 cup fresh shredded coconut

For the tempering

  • 1 teaspoon ghee
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 3 dried red gundu chillies

Instructions

For the chutney

  1. Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes. Let the capsicum get completely blackened. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.
  2. Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.
  3. Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.
  4. Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.
  5. Grind the mixture to a paste. Do not add any water while grinding.

Tempering:

  1. Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

 

← Previous Post Chicken Salna Madurai Style Recipe
Next Post → Eral Fry, Spicy prawn fry recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Naga says

    October 12, 2020 at 11:02 am

    Great! As always!!! 😁❗👍

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 12, 2020 at 1:20 pm

      Thank you!

      Reply
  2. Ela says

    August 27, 2019 at 10:37 pm

    Is there a reason for red pepper? Can’t I use green or yellow?

    Reply
    • Suguna Vinodh says

      August 28, 2019 at 12:35 pm

      The red pepper is more sweeter and the color of the chutney is very vibrant. Sure you can use green or yellow.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (32)
  • Appetizers / Tea Time snacks (104)
  • Asian Flavors (48)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (29)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (62)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (82)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (34)
  • Equipment (1)
  • Fish / Seafood Recipes (48)
  • Gluten Free (16)
  • Healthy Meals (21)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (52)
  • Indian Recipes (576)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (103)
  • Kurma Dishes (51)
  • Lunch Box Ideas (34)
  • Masala Powder/Chutney Powder/Pastes (18)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (53)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (130)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (755)
  • Research work (2)
  • Rice Dishes (50)
  • Roti / Chapati / Paratha (18)
  • Salad (3)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (49)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design