Step-by-Step Instructions

1. 1.Prepare Vegetables

   Roughly dice 2 large red capsicums and chop 2 large tomatoes.

2. 2.Sauté Groundnuts and Dal

   Heat 2 tablespoons of oil in a kadai. Add 2-3 tablespoons of groundnuts and sauté until they change color. Then, add 2 tablespoons of whole urad dal and sauté until golden.

3. 3.Add Spices

   Add 1 teaspoon of asafoetida and 5 Byadgi red chilies to the kadai and sauté for a minute until fragrant.

4. 4.Cook Capsicum and Tomatoes

   Add the roughly diced red capsicum and salt to taste. Cook for 5 minutes. Next, add the chopped tomatoes and cook until the tomatoes are soft and mushy.

5. 5.Grind the Mixture

   Cool the cooked mixture completely. Transfer it to a blender and grind to a fine, smooth paste. Transfer the chutney to a serving bowl.

6. 6.Prepare Tempering

   For tempering, heat 1 tablespoon of oil in a small pan. Add 1 teaspoon of mustard seeds. Once the mustard seeds sputter, add 1 teaspoon of urad dal and 2 sprigs of curry leaves. Sauté for a few seconds until the dal turns golden and leaves are crisp.

7. 7.Finish and Serve

   Pour the prepared tempering over the red capsicum chutney. Serve the Red Capsicum Chutney with idli, dosa, or vada.