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# Roasted Capsicum Chutney Recipe
## Step-by-step
firstly, on a burner place 2 capsicum, 2 tomato and 1 clove garlic.
roast on all sides keeping the flame on medium.
burn the skin completely, as it helps to cook from inside.
now cool completely, and peel the skin. also, remove the seeds from capsicum.
chop into rough pieces and transfer to the mixer jar. keep aside.
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.
roast until the dal turns crunchy and golden brown.
cool completely, and transfer to mixi jar.
also, add ½ tsp salt and grind to a fine paste. keep aside.
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.
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/](https://hebbarskitchen.com/burnt-roasted-capsicum-chutney-recipe/)
## Step-by-step