Mint capsicum chutney recipe

INGREDIENTS:

1. Mint leaves - from 1 bunch
2. Chopped Capsicum - 1
3. Chopped onion - 1
4. Chopped tomato - 1
5. Garlic - 4 cloves
6. Dry chili - 3
7. Tamarind - little
8. Mustard seed - 1/2 teaspoon (tsp.)
9. Split black gram - 1/2 teaspoon (tsp.)
10. Curry leaf - little
11. Oil - as needed
12. Salt - as needed

PREPARATION:

1. In a pan heat oil. add dry chili, split black gram and sauté until the black gram turns light brown color.
2. Now add onion, garlic and sauté until the onion turns translucent (golden brown).
3. Now add tomato and sauté until they become mushy.
4. Now add capsicum and sauté until its cooked.
5. Now add salt, mint leaves and sauté.
6. Now add tamarind and sauté for couple of min. Remove from heat and cool down to room temperature. Once cooled down grind in a mixer or blender to a thick paste (i.e. chutney consistency) by adding water as needed. NOTE: you can add shredded coconut as well.
7. In a pan heat oil. Add mustard seeds, curry leaves. Once they stop splattering add this to chutney and serve.

NOTES: