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1
Heat 1 tbsp oil in a pan, then add 1 tbsp chana dal and 1 tbsp urad dal, roasting until golden and fragrant.
2
Add 4 garlic cloves, chopped ginger, and 4 roughly chopped onions, cooking on medium flame for a couple of minutes until softened and translucent.
3
Add chopped capsicum, 2 chopped green chilies, and 4 small tamarind pieces, sautéing for about 2 minutes on medium flame until capsicum softens slightly while retaining some crunch.
4
Add 1 tsp salt and cook on low flame for about 2 minutes to enhance flavor and aroma.
5
Add fresh coriander leaves with stalks, mix well, and cook for another few minutes until flavors blend together.
6
Add 3 tbsp freshly grated coconut and sauté, then transfer the cooled mixture to a plate to cool completely.
7
Transfer the cooled mixture to a mixer jar and grind without adding water until thick and slightly smooth, diluting with water if desired.
8
Heat a little oil in a tempering pan, add 1 tsp urad dal, 1/2 tsp mustard seeds, and 1/2 tsp cumin seeds, allowing them to splatter.
9
Add a few cut red chilies, turn off the heat, then add a pinch of asafoetida powder and fresh curry leaves, roast, and pour the hot tempering over the chutney, mixing well.
PrimedTableBETA
