Red Bell Pepper Chutney

Ingredients:

Red Bell Peppers -2 big, chopped into cubes 

Onion - 1 medium, chopped into cubes

Dry Red Chilies - 6(you can add more according to the spicyness level)

Garlic - 2 cloves

Peanuts - 1/2 cup unsalted

Tamarind Pulp - 1 tsp or Small lime sized tamarind soaked in half cup of warm water for about 10 minutes

Jaggery - 1/2 tbspn, powdered

Salt - to taste

Oil - 2 tbspns

Method:

Roast the peanuts until golden brown and remove the skins. Keep it aside.

Heat the oil in a skillet and add all the vegetables and dry red chilies. Roast the vegetables on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Using the blender, grind all the ingredients to a coarse puree without adding water.

Transfer to the bowl. Goes well with all type of breakfast and lunch items.