Capsicum Chutney

Capsicum Chutney

Ingredients

2 Medium sized Capsicums (preferably one red and one green)

3-4 dry red Kashmir chilies (deseeded and soaked in a bowl of warm water)

1 medium sized onion, quartered

2 medium sized tomatoes 

3 flakes garlic, peeled

1/2 inch piece of ginger, peeled 

a few peanuts, roasted

salt to taste 

For tempering

3 tbsp oil

1/4 tsp fenugreek seeds

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Directions

On direct heat, with the help of tongs roast the capsicums and tomatoes till the skins turn black. Place in a bowl and cover with cling wrap. After a few minutes remove the cling wrap and peel the black skin from the capsicums and tomatoes. Cut the tomatoes in quarters and the capsicums (remove the seeds from capsicums and discard them. In a blender grind the capsicums, tomatoes, onion, hydrated red chilies, peanuts, ginger and garlic to a thick paste. The paste should be a bit coarse and not fine. Pour this in a serving bowl, add salt to taste and keep aside. For tempering, in a small pan heat oil and add the mustard seeds, when they turn grey, add the fenugreek seeds. Add turmeric powder, stir and turn off the heat. Pour this over the ground paste. Mix gently and taste seasoning. Serve with dosas or rotis.