Ingredients

The following ingredients have 3 Servings
  • 1 cup red capsicum pieces (, chopped )
  • ½ cup onions ( cubed (optional))
  • ¾ to 1 tbsp channa dal (replace with sesame seeds)
  • ¾ to 1 tbsp urad dal ( (replace with sesame seeds))
  • 1 to 2 garlic cloves ( or tiny ginger piece)
  • 2 to 3 red chilies ( (adjust to suit your taste))
  • ½ tsp cumin ( / jeera)
  • Salt ( to taste)
  • tamarind paste (little, or 1 tbsp lemon juice (adjust to suit your taste) )
  • 1 tsp oil
  • 1 sprig curry leaves
  • Pinch mustard
  • 1 pinch urad dal
  • 1 red chili (,broken, dry )
  • Oil ( for seasoning)
  • 1 pinch hing

Instruction

  • Heat a pan with oil. Roast red chilies & dals until golden. If you are using garlic you can saute that as well, it reduces the pungent smell. Add cumin and saute.
  • Add capsicum with salt and saute on a medium flame till they are soft cooked. If you are using onions, add them too now and saute until they are half cooked.
  • Cool these completely. Add them to a blender jar along with tamarind and little water. Blend to a smooth chutney.
  • Heat a small pan with oil , add mustard, urad dal and red chilli, when they begin to crackle add curry leaves and fry till they turn crisp. Pour this over the red capsicum chutney.
  • Serve with idli, dosa or paratha.