3 large red bell pepper
1 tsp mustard seeds
2-3 tsp paprika or red chilli powder
1 tsp fenugreek powder (roasted and ground)
2-3 tbsp vegetable oil
touch of turmeric
touch of asafoetida
salt to taste
In a pan heat 1 tbsp of vegetable oil with some turmeric and asafoetida powder. Meanwhile chop the red bell pepper into 1 inch pieces. Add red bell pepper to the oil in the pan and continue frying on a low flame. Add a tbsp of tamrind paste or fresh seedless soft tamarind. Continue cooking until the moisture in the pan evaporates. Remove from flame and cool.
Blend the fried red bell pepper with the tamarind in a food processor.
Heat the remaining oil in a pan. Add mustard seeds and the paprika or chilli powder and fry until lightly brown. Combine with the processed red bell pepper. Roast a tsp of fenugreek seeds and grind to a powder. Add to the red bell pepper paste. Add salt to taste.
Use as dip or with Roti and yogurt for a delicious meal. Refrigerate left over chutney.