Indian Capsicum Chutney
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
2 capsicums chopped roughly
5-8 curry leaves
1 clove garlic chopped/lehsun
3 green chiles
1 tablespoons urad daal
1 teaspoon mustard seeds/rai
1 small piece tamarind/imli
1 teaspoon oil
1 tablespoons coriander leaves/dhaniya
Heat oil in a pan. When hot, add in mustard seeds, curry leaves and urad dal.
Bring heat on medium heat and add urad daal and garlic, green chiles and coriander leaves.
Lastly add chopped capsicum with 1/2 cup of water and tamarind. Cook covered till capsicums turn soft.
Let the water evaporate and grind in the mixer. Serve.