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.

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.