Instant Roasted Capsicum & Tomato Chutney

Steps

1. 1
   Roughly chop the capsicum and set aside.
2. 2
   Heat about two teaspoons of oil in a pan and add the chopped capsicum, tomato, and garlic together.
3. 3
   Flip the vegetables occasionally so they roast evenly on all sides; a few charred black spots are fine and actually add a smoky flavor.
4. 4
   Once roasted, peel off the tomato skins to give the chutney a smoother texture without bitterness.
5. 5
   Transfer the roasted vegetables to a blender and grind briefly, keeping the texture coarse rather than smooth.
6. 6
   Pour the blended mixture into a large bowl and add the chopped onion, green chili, and coriander leaves.
7. 7
   Season with black salt, chaat masala, cumin powder, and regular salt, then mix everything well.
8. 8
   Serve the finished chutney with idli, dosa, roti, or hot rice, or simply spread it on bread.