Roasted Capsicum Tomato Chutney (Desi Style)

Steps

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1. 1
   Roughly chop the capsicum.
   ▶ ≈0:20
2. 2
   Start roasting the capsicum in a pan, adding the tomato and garlic alongside it.
   ▶ ≈0:30
3. 3
   Add two teaspoons of oil and continue roasting the vegetables, flipping occasionally so every side chars evenly. A few black spots are fine — that's what gives the chutney its smoky flavor.
   ▶ ≈0:36
4. 4
   Peel the skin off the tomato and let all the roasted vegetables cool completely.
   ▶ ≈0:50
5. 5
   Blend the cooled vegetables into a coarse, textured chutney so every bite carries the roasted vegetable flavor.
   ▶ ≈0:58
6. 6
   Mix in the onion, green chili and coriander leaves, then season with black salt, chaat masala, cumin powder and regular salt, stirring to combine.
   ▶ ≈1:05
7. 7
   Your smoky, spicy and tangy roasted capsicum tomato chutney is ready — enjoy it with idli, dosa, roti or hot rice, or simply spread it on bread.
   ▶ ≈1:16