Bell Pepper Chutney

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Sauté until golden brown.
3. Add 10 dried red chilies and sauté for 1 minute until they puff up slightly.
4. Add 10 diced bell peppers (mixed colors) and 5 chopped tomatoes. Cook for 8-10 minutes until soft.
5. Add 1 cup of tamarind pulp and salt to taste. Mix well and cook for another 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Blend into a smooth paste without adding water.
8. For tempering, heat 2 tablespoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter.
9. Add a pinch of asafoetida and 20 curry leaves. Sauté for 30 seconds.
10. Pour the tempering over the chutney and mix well.
11. Serve with dosa, idli, or rice.