Red Bell Pepper(Capsicum) Chutney (Mahanandi)

Recipe:

Cut to big chunks:
2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
2 garlic cloves

Roast:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and roast the cut vegetables and dried red chillies on high heat.
The vegetables should be very well browned and soft.
Remove them from heat and allow to cool.

Meanwhile, Soak tamarind, and Roast Peanuts:
- Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds
- This is to soften the tamarind, so it can grind well.
- Roast half-cup of peanuts until golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste

Grind them together to coarse puree, without adding any extra water.
Remove to a cup and serve with your favorite breakfast/lunch/supper items.

http://www.nandyala.org/mahanandi/archives/2006/06/20/red-bell-pepper-chutney/