Red bell pepper/Capsicum- 1 medium
Peanuts- 1/2 cup
Ghee /oil - 1 tbsp
Tamarind paste - 1/4 tbsp
Salt to taste
Mustard seeds - 1 tbsp
Ghee/oil - 1 tbsp
Curry leaves - 5 count
Whole red chili - 2
1-First take a pan add ghee and add the chunks of red capsicum and peanuts with out skin and also add little salt and tamarind cover it and cook in simmer.
I fried the peanuts and capsicum separately because i used the peanuts with peel. So i fried them separately and peeled them and added together while grinding the chutney.
2-When the capsicum turns into soft add into a blender and make a fine paste.
3-Now in the same pan add little ghee and add the tempering ingredients and off the flame when the mustard seeds starts crackling.
4-Add this tempering to the chutney mix well and serve with rice, dosa or idli tastes good.