Capsicum 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 5 dried red chilies and sauté for 30 seconds.
4. Add 10 medium-sized chopped capsicums (bell peppers) and sauté for 5-7 minutes until they soften.
5. Add 1 cup of grated coconut and sauté for another 2 minutes.
6. Turn off the heat and let the mixture cool completely.
7. Transfer the cooled mixture to a blender. Add salt to taste and 1/2 cup of tamarind extract or pulp.
8. Blend into a smooth paste, adding a little water if needed.
9. For tempering, heat 1 tablespoon of oil in a small pan. Add 1 teaspoon of mustard seeds and let them splutter.
10. Add a pinch of asafoetida and 10-12 curry leaves. Sauté for a few seconds.
11. Pour the tempering over the chutney and mix well.
12. Serve the capsicum chutney with idli, dosa, or rice.