1teaspoonSplit Yellow Gram dal / Chana Dal / Senaga Pappu
1teaspoonUrad Dal / Split Black Gram
½teaspoonMustard Seeds / Aavaalu
½teaspoonCumin Seeds / Jeera
⅛teaspoonAsafoetida / Hing / Inguva
2 - 3countGarlic cloves(optional)
Firstly, in a small cup add the tamarind, pour hot water and set aside for it to ooze out the puree.
Put a frying pan on stove top under medium flame, pour 1 tablespoon of oil and heat it.Add the Capsicum/Bell Pepper pieces, Tomato pieces, Onion pieces (optional) and salt.
Give a mix, close the lid of the pan and let them soften, this takes 7-8 mins. Later, switch the flame off and let them cool.
Put another frying pan on stove top under medium flame.Add the remaining oil and let it heat.Now, add all the ‘Ingredients For Tempering’ and fry them by stirring continuously.
Once all the items are fried, add the red chillies & fresh green chillies and give a gentle mix.Let them fry until the red chillies turn brown.Later, switch the flame off and let them cool completely.
In a blender/ spicce jar/ mixie take softened tamarind along with water, capsicum / bell pepper pieces, tomato pieces, fresh coriander, all the fried tempered items.Grind them into a coarse / fine paste and take it into a serving bowl. Garnish the chutney with fresh coriander leaves. Done!
Please see the MAIN POST for step wise pics & tips!
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