Red Capsicum Chutney

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Ingredients
  • 1 tbsp Oil
  • ½ tsp Cumin seeds
  • 2 Dry red chilies
  • ¼ cup Onion (chopped)
  • 1 cup Red bell pepper (chopped)
  • 1 tsp Dalia (roasted split chickpeas)
  • ¼ cup Tomatoes (chopped)
  • ¼ tsp Salt (or to taste)
  • ½ tsp Ginger (crushed)
  • ½ tsp Garlic (crushed)
  • 1 tsp Cocunt (grated)
  • 1 tbsp Green coriander (chopped)
Instructions
  1. Heat oil in a pan on medium heat, add cumin.
  2. When crackling, add red chilies, onions, bell pepper, and dalia. Sauté until soft.
  3. Add tomatoes, salt, ginger, garlic and coconut. Cook until soft.
  4. Add the coriander, stir and remove from heat and let cool.
  5. Blend to a smooth paste, empty into a serving dish.
Tempering
Ingredients
  • 1 tbsp Oil
  • 1 Dry red chili
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • ⅛ tsp Asafoetida (hing)
  • 6 Curry leaves (limdi)
Instructions
  1. in a small tempering pan, heat oil on medium heat. Add chili and mustard seeds, when crackled, add urad dal hing and limdi, sauté for 10 seconds.
  2. Pour over the chutney and mix.