Anu's Kitchen Chutney

Red Bell Pepper Cashew Chutney

I should actually name this recipe as bell pepper thogayal or bell pepper dip. Well, whats in the name? All that matters is the taste.

I was reading a book by Kristin Cavallari where she mentions about clean eating. She has few good recipes and the one with red bell pepper and cashews caught my eye! I modified  her bell pepper dip to suit my south Indian taste palate and this recipe was born. No-brainer, it is as simple as kadalai paruppu thogayal with hint of cashews in it.

Red bell pepper cashew chutney
Red bell pepper cashew chutney


Red Bell pepper : 2 (medium sized, chopped into small pieces)
Kadal parupu (Bengal gram): 2 tbsp
Cashews: 1 tbsp/ fistfull
Red chillies: 1 or 2
Hing: a pinch
Salt: to taste
Tamarind: pea size ball
Oil: 3 tsps

Capsicum Cashew chutney
Capsicum Cashew chutney


Preparation Method:

    • Heat 1 tsp of oil and roast bengal gram until it turns slightly golden brown.
    • Add red chilies and cashews and roast for 1-2 mins.
    • Make sure not to over roast/burn dal.
    • Keep it aside to cool.
    • Meanwhile heat remaining oil and saute bell pepper.
    • Add hing and cook for couple minutes until bell pepper gets soft/cooked.
    • Add tamarind just before removing pepper from heat.
    • Once cooked pepper reaches room temperature, grind it with the dal/cashew mixture.
    • Serve the thogayal/chutney with idly, dosa or spread it on a toast and enjoy!


Red bell pepper chutney or dip
Red bell pepper chutney or dip



While we liked the cashews in the thogayal, the husband said that he would prefer little bit of tadka(tempering with spices) in it.

For seasoning – Heat one tsp of oil and add 1/2 tsp of mustard seeds and a pinch of hing. When mustard starts to splutter, add 1/2 tsp of gram dal (for crunchiness) and curry leaves. Fry for few secs and then add it to the chutney.

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