Red capsicum chutney

Ingredients

Red pepper (Red Capsicum) – 2

Lal Mirchi (Vatha mugalai)  - 2 to 3

Jeera- 1 teaspoon

Tamarind  – Small lemon sized

Urad dhal  - 1 teaspoon

Mustard seeds – 1 teaspoon

Garlic – 3 to 4 (finely Chopped)
Curry leaves – 5 to 6

Ginger – Small piece

Hing – 1 pinch

Oil and salt to taste

Method

      Heat oil in a wide bottom pan.

      Add urad dhal & vatha mulagai  on medium flame, followed by saute finely chopped, ginger & tamarind for a minute and keep it aside.

     Add the cut capsicum pieces to the oil and saute for a while without covering the lid.Once the capsicum gets slightly cooked add earlier sauteed ingredients.

      Add hing and transfer into another bowl. Let it cool and adjust salt according to your taste.

      Put all these into a mixer and make it as a paste (chutney consistency).

Tempering

Heat oil in pan, add mustard seeds.  Once it starts dancing add jeera ,urad dhal, curry leaves and mix with chutney.

 Serving

Serve with hot Dosa or Idly as I did. Heaven!