Step-by-step
1
firstly, on a burner place 2 capsicum, 2 tomato and 1 clove garlic.
2
roast on all sides keeping the flame on medium.
3
burn the skin completely, as it helps to cook from inside.
4
now cool completely, and peel the skin. also, remove the seeds from capsicum.
5
chop into rough pieces and transfer to the mixer jar. keep aside.
6
in a pan heat 2 tsp oil. add 1 tbsp urad dal, 1 tbsp chana dal, 1 tsp coriander seeds, ½ tsp cumin seeds and 4 dried red chilli.
7
roast until the dal turns crunchy and golden brown.
8
cool completely, and transfer to mixi jar.
9
also, add ½ tsp salt and grind to a fine paste. keep aside.
10
to prepare the tempering, heat 2 tbsp oil. add 1 tsp mustard, 1 tsp urad dal, pinch hing and 1 dried red chilli. splutter the tempering.
11
now add ¼ tsp turmeric and 1 tsp chilli powder. cook for a minute, without burning the spices.
Video
Notes
- firstly, use can also use small onions for variation in flavour.
- also, if you have access to fresh chillis, then you can burn it and skip using dried red chilli.
- additionally, using red capsicum helps to get a bright red colour to the chutney.
- finally, burnt capsicum chutney recipe tastes good with idli, dosa, rice and roti.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/burnt-roasted-capsicum-chutney-recipe/