Mild Red Pepper Chutney

Perfect for those who do not like it too hot. My kids always feel proud having this, as they feel like grown ups, who eat their food with chutneys.

I like using Italian sweet red pepper for this one, as it has less water content as compared to bell pepper, but you could swap red bell pepper for a similar result. I add some garlic and lemon juice for a flavorful kick and some olive oil for creaminess. A pinch of cumin rounds it all up. This chutney is a great substitute for ketchup and goes well with:

✅ chicken
✅ eggs
✅ rice dishes
✅ fish sticks
✅ potato chips

Let’s get to the recipe (there are 3 other chutneys on the video too) ; written instructions below:


  • 1 Italian sweet pepper (spitzpaprika or 1 red bell pepper)
  • 2 cloves of garlic
  • juice of 1/2 lemon
  • 1 Tbsp olive oil + some for drizzling on top
  • 1/2 tsp salt
  • 1/4 tsp cumin powder


  1. Add all the ingredients into a blender jar.
  2. Make a smooth paste without adding any water.
  3. Transfer into an airtight container and store for up to a week in the fridge and for upto 6 weeks in the freezer.


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