ROAST - medium flame
firstly, on a burner place 2 capsicum, 2 tomato and 1 clove garlic.
ROAST - all sides
roast on all sides keeping the flame on medium.
SKIN BURNT COMPLETLEY
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.
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.
ROAST LOW FLAME
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.
pour in the prepared capsicum-garlic paste and start to cook until the oil separates.
further, add ½ cup water and cook adjusting the consistency as required.
cook until the oil separates from the chutney.
finally, burnt capsicum chutney is ready to enjoy and stays good for a week when refrigerated.