Red Capsicum Chutney

This Chutney or thoghayal or pachadi as it is called in various states in India can be mixed with plain rice and eaten or as an accompaniment to some snacks.  This has been by far a very popular chutney amongst family and friends!!
It can be served as a dip with plain crackers as an entree too!!!!

Ingredients to serve 6 people

1 Large Onion (chopped into quarters)
1 Medium Sized Tomato (chopped into quarters)
200 grams Tomato Paste
1 Large Red Capsicum (chopped into quarters)
Few Fresh Coriander Leaves (chopped)

For Seasoning

2-3 Tbs Oil
½ Tsp Mustard Seeds
½ Tsp Urad Dal
¼ Tsp Fenugreek Seeds
1-2 Green chillies
2 Red Chillies
A pinch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Preparation of the Chutney

Heat a tablespoon of oil in the pan
Add mustard seeds, urad dal, fenugreek seeds, green chillies, red chillies and asafoetida.
Fry for a couple of minutes until the dal turns golden brown.
Add the chopped onions and sauté for 2-3 minutes.
Add the chopped tomato, tomato paste, capsicum and fresh coriander leaves and fry for a further 3-4 minutes on medium flame.

Cool and grind the above into a soft mixture.  Heat the remainder of the oil in the pan, add the above mix and stir through for a couple of minutes

Note:  The Chutney is ready to be served – tastes awesome with parathas too!!!
The tomato taste enhances the colour, texture and the flavour of the chutney!
With left overs of this chutney, you can mix it with pasta sauces when making pasta dishes too!!!