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    Home » Recipes » Category » Dips, Spreads, Sauces

    Tangy and Spicy Walnut Red Pepper Chutney

    Published September 1, 2016 | Updated June 9, 2022 By Roxana Begum | 15 Comments This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Jump To Recipe
    Different views of roasted red pepper and walnut chutney served in a glass bowl.

    Delicious smoky walnut red pepper chutney packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.

    Delicious smoky red pepper chutney with walnuts, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.

    Red Pepper Walnut Chutney

    This Red Pepper Walnut Chutney has been seasoned in the manner of an Indian chutney and would go well with Indian breakfast dishes such as idlis (steamed rice-lentil dumplings), dosas (rice-lentil pancakes) and my Healthy Cauliflower Upma, suitable for diabetics. Or you could enjoy it with my popular omelette parathas or potato samosa rolls.

    Traditionally, coconut, peanuts and such, have been used to give a creamy richness to Indian chutneys. So, using walnuts is a nice change and plus it adds some good omega-3 fats.

    Tangy and Spicy Red Pepper Walnut Chutney – dip into this delicious smoky flavored chutney packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.

    Health Benefits 

    Red bell peppers are basically green bell peppers that have not been harvested and left to ripen further and turn red. And in that process they do acquire a slightly different flavor and an increase in vitamin C and carotenoids.

    So these peppers are an excellent source of the aforementioned nutrients. In fact, a cup of chopped red bell pepper has a lot more vitamin C than one orange.

    Not to mention the robust antioxidant potential - what with the high amount of carotenoids, vitamin C, vitamin E, phytochemicals etc. Red bell peppers are also a good source of vitamin K, vitamin B6, folate, potassium and manganese. These vegetables are therefore pretty nutrient dense as they are low in calories.

    Delicious smoky red pepper chutney with walnuts, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.

    More Dips and Spreads:

    • Mast O Khiar (Cucumber Yogurt Dip)
    • Indian Mango Chutney
    • Persian Yogurt Dip with Shallots
    • Butter Bean Mash Dip

    ★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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    Roasted red pepper and walnut chutney served in a bowl and placed on a table.
    5 from 3 votes

    Tangy and Spicy Walnut Red Pepper Chutney

    Delicious smoky walnut red pepper chutney, packed with antioxidants, omega-3 fats and phytochemicals. The sweet smoky roasted red bell peppers, tart lemon juice, earthy creaminess of walnuts and aromatic spices come together to give you this delectable chutney.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
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    Course :Side Dish
    Cuisine :Indian
    Servings: 8 2 tablespoons
    Calories: 76kcal
    Author: Roxana Begum

    Ingredients

    • 3 bell peppers red, medium
    • ¼ teaspoon olive oil
    • ½ cup walnuts shelled
    • 1 clove garlic large, grated
    • 2 to 3 tablespoons lemon juice adjust per taste
    • 1 to 2 teaspoons red pepper flakes adjust per taste
    • ½ teaspoon ground cumin ground
    • ½ teaspoon salt
    • 1 tablespoon cilantro finely chopped, optional

    Seasoning

    • 2 teaspoons olive oil
    • 5 to 6 curry leaves fresh
    • ½ teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    US Customary - Metric
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    Instructions

    • Preheat oven to 425º F. Cut the red bell peppers into halves, remove the seeds and stem.
    • Brush some olive oil on the bell pepper halves and place on a foil lined baking sheet.
      Red bell peppers placed on a baking sheet.
    • Roast the peppers for about 20 to 25 minutes until blistered on all sides.
    • Peel off the blistered blackened areas and roughly chop the bell peppers.
      Roasted red bell peppers on a baking sheet.
    • Add the remaining ingredients (from walnuts through salt) to the chopped bell peppers and run it in a food processor until smooth.
    • Stir the chopped cilantro into the chutney, if using it.
    • Adjust the lemon juice, red pepper flakes and salt to your taste.
    • Heat 2 teaspoons of oil in a small seasoning pan, then add the curry leaves, mustard seeds and cumin seeds. Allow the seeds to turn light brown and add the seasoning over the chutney and stir some into it.
    • Serve this walnut red pepper chutney with upma, idlis, dosas etc.

    Notes

    Cumin seeds, mustard seeds and curry leaves are available at Indian grocery stores.

     

    Nutrition

    Serving: 2tablespoons | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1495IU | Vitamin C: 71mg | Calcium: 13mg | Iron: 1mg
    Tried this recipe?Mention @thedeliciouscrescent or tag #thedeliciouscrescent!
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    Reader Interactions

    Comments

    1. jess

      January 25, 2021 at 3:31 am

      Do you happen to know how long walnuts last? I got two huge bags from a food bank last year and immediately put them in the freezer--that I knew would keep them from going rancid. I am not much of a baker, so they have not been used yet...and now i see this, and it sounds spectacular. I just found your site via another recipe and I am really enjoying it

      Reply
      • Roxana Begum

        January 26, 2021 at 10:49 pm

        Should be good for six months but many suggestions say even up to a year. The taste will be the test. We also have another great recipe using walnuts - Muhammara.

        Reply
    2. Chai A

      June 03, 2020 at 11:37 pm

      This is a bomb chutney that is always a hit with the guests.
      Thanks for putting the recipe together for us.

      Reply
    3. Elaine

      July 13, 2017 at 5:07 pm

      I love chutney. It always reminds me of my mom since she made various kinds and we always had some on hand. I like non sweet chutney's and this looks perfect!! Your photos are beautiful and I can't wait to try your recipe!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:52 pm

        Thanks so much Elaine. I am so glad you liked it :) Let me know what you think.

        Reply
    4. Jagruti

      July 13, 2017 at 4:48 pm

      Oh wow..this chutney looks awesome, I love the colour.

      Reply
      • Roxana Begum

        July 17, 2017 at 3:51 pm

        Thanks.

        Reply
    5. Marie

      July 13, 2017 at 4:46 pm

      I love the colour! There is something so delicious about roasted peppers and I love the health benefits of this chutney too!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:51 pm

        Thanks Marie. Yes, indeed, I am with you. There is something so magical about those roasted peppers.

        Reply
    6. Ginny

      July 13, 2017 at 4:39 pm

      This is right up my alley! I roast red bell peppers all the time for different things and this sauce/chutney sounds wonderful. Love the walnuts in there. Pinning!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:50 pm

        Thanks Ginny. Hope you enjoy it :)

        Reply
    7. Lisa

      July 13, 2017 at 4:18 pm

      That is such a vibrant chutney -- it's positively neon! Roasted red peppers have always been a favorite of mine, so I know I will love this!

      Reply
      • Roxana Begum

        July 17, 2017 at 3:50 pm

        Thanks Lisa. I love roasted peppers too. I use it on pizzas, dips, in soups, stews....

        Reply
    8. Nammi

      September 07, 2016 at 9:30 am

      Yummm....

      Reply
      • Roxana

        September 13, 2016 at 4:13 pm

        Thanks Nammi :)

        Reply

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    Hi, I'm Roxana, registered dietitian and recipe developer. Here I share wholesome & delicious recipes with room for cravings. Healthy makeovers. Step-by-step photos & videos.
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