ROAST - medium flame

firstly, on a burner place 2 capsicum, 2 tomato and 1 clove garlic.

1

ROAST - all sides

roast on all sides keeping the flame on medium.

2

SKIN BURNT COMPLETLEY

burn the skin completely, as it helps to cook from inside.

3

REMOVE SEEDS

now cool completely, and peel the skin. also, remove the seeds from capsicum.

4

CUT PIECES

chop into rough pieces and transfer to the mixer jar. keep aside.

5

ADD DRIED RED CHILLI

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.

6

ROAST LOW FLAME

roast until the dal turns crunchy and golden brown.

7

COOL COMPLETLEY

cool completely, and transfer to mixi jar.

8

ADD SALT

also, add ½ tsp salt and grind to a fine paste. keep aside.

9

ADD MUSTARD

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.

10

FRY CHUTNEY

pour in the prepared capsicum-garlic paste and start to cook until the oil separates.

11

ADD WATER

further, add ½ cup water and cook adjusting the consistency as required.

12

PERFECT CONSISTENCY

cook until the oil separates from the chutney.

13

CHUTNEY READY

finally, burnt capsicum chutney is ready to enjoy and stays good for a week when refrigerated.

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