Smoked Bell Pepper Dip – Mixed Capsicum Chutney

Preparation time
3 mins
Cooking time
5 mins
3 people
Meal course
Posted on
1 no.
Red capsicum
5 no.
Garlic cloves
1/2 no.
2 no.
Dry red chillies
2 tspn
Smoked Bell Pepper Dip – Mixed Capsicum Chutney

Smoked bell pepper/ mixed capsicum chutney is an easy dip made with minimal ingredients and gives a barbeque flavour. It is a healthy chutney that goes well with dosa,idli,roti,sandwiches,burgers,mexican wraps,crisps and what not.


  1. Cut 1 red bellpepper and half green capcisum into bigger pieces like we make it for gravies and starters.
  2. There are 2 ways to cook them. You can either smoke them first and then toss it in oil or cook it 3/4th and smoke it.
  3. I pressure baked capsicums for 1 whistle on high in a 2L pressure cooker or 130 deg for 3 minutes in induction stove. Immediately release pressure. I added 1 tblspn olive oil, 1.5 tblspn water and 4-5 garlic cloves, 1 tsp salt along with bell peppers to cook this way. Do not overcook or add too much water.
  4. You can steam or cook traditional way as well till it is just soft.
  5. After cooling them a bit, place bell peppers in phulka stand and smoke it both sides on high flame. You can char it just for 1-2 min.
  6. Do not place watery bell peppers. Drain water properly for smoking. Use that water while grinding chutney.
  7. Cool the capsicums and grind it with garlic, salt and dry red chillies-1 or 2 as per your spice levels. Adjust water preferably,make it a thick dip.

Serve it in room temperature or chilled as a dip.

  1. You can make this chutney fully with either red capsicums or green capsicums.
  2. You can add an onion too.
  3. Adding this chutney with cream cheese becomes a salad or sub sandwich dressing. You can store in airtight container for 2-3 days easily.

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