How to make Roasted Pepper Chutney -

An unusual chutney of roasted red capsicums and tomatoes cooked with cider vinegar.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red capsicum (लाल शिमला मिर्च ), Tomatoes (टमाटर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys


You can also find more Pickles, Jams and Chutneys recipes like Pickled Red Peppers Mango Pachidi Cheese and Herb Dip Spicy Sandwich chutney

Roasted Pepper Chutney

Roasted Pepper Chutney Recipe Card


Hindi: shimla mirch
The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations!

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Roasted Pepper Chutney Recipe

  • Red capsicum 4 medium

  • Tomatoes

  • Tomatoes 2 medium

  • Tomatoes to taste

  • Oil 2 teaspoon

  • Garlic chopped 5-6 cloves

  • Brown sugar 2 tablespoons

  • Red chilli flakes 2 teaspoons

  • Cider vinegar 3 tablespoons


Step 1

Preheat oven to 180°C. Quarter red capsicums and tomatoes and place them on a baking tray. Sprinkle salt and oil and roast them in the preheated oven for twenty to twenty five minutes.

Step 2

Peel the outer skin and chop. Alternatively you can roast the capsicums and tomatoes directly on gas flame till the outer skin gets charred. Dip in cold water immediately, peel the charred skin off and chop them.

Step 3

Heat a pan. Put the capsicums and tomatoes in it and cook. Add salt and mix. Add chopped garlic (or garlic paste) and mix.

Step 4

Add brown sugar and mix. Cook till the sugar dissolves and blends with the capsicums and tomatoes. Add red chilli flakes and mix.

Step 5

Add apple (cider) vinegar and cook till you get a chutney consistency.

Step 6

Cool and store.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.