Capsicum Chutney

2 Capsicums – Green Pepper
1 onion
2 – 4 Garlic pods
1 tsp Urad dal –minnapappu
1 tsp Chenna dal – senagapappu
½ tsp Jeera
½ tsp Mustard seeds
2 -3 Red Chilies
Hing
Few Curry Leaves
1 tsp Jaggery
Small Lemon sized Tamarind

Cut capsicum and remove seeds. Soak tamarind in hot water.

Take 4 tsp of oil in a small skillet and when oil is heated add urad dal, channa dal and chopped garlic. Once the dals are fried add jeera, mustard seeds, fenugreek seeds, hing, red chilies and curry leaves.

Let cool. Transfer the tadka into a blender jar, leaving oil, a few mustard seeds and curry leaves in the skillet, add 2 tsp more oil and add chopped capsicum and fry till they are cooked with salt, tamarind and turmeric and jaggery.

Dry grind tadka first. This will make the grinding part easy. Then add fried capsicum and grind to a smooth paste. Taste for salt and adjust seasonings.

Capsicum chutney is a good side dish for rice. It can be served with upma, dosa or any tiffin items.