Capsicum-Tomato Chutney

How to Prepare

1. Heat 4 tablespoons of oil in a frying pan over medium heat.
2. Add 4 teaspoons of urad dal and 4 teaspoons of chana dal. Sauté until golden brown.
3. Add 10 dried red chilies and sauté for 1-2 minutes until they puff up slightly.
4. Add 10 chopped capsicums (bell peppers) and 20 chopped tomatoes. Cook for 8-10 minutes until they soften.
5. Add 2 teaspoons of tamarind paste 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 and grind into a smooth paste. Add a little water if needed for consistency.
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 handful of curry leaves and 2 pinches of asafoetida. Sauté for a few seconds.
10. Pour the tempering over the chutney and mix well.
11. Serve the Capsicum-Tomato Chutney with dosa, idli, or rice.