|1 no||Red bell pepper|
|6 nos||Shallots (sambar onions)|
|3 nos||Dry red chilli|
|2 tbsp||Roasted peanuts|
|¼ tsp||Salt (or to taste)|
Wash the bell pepper, cut it lengthwise and remove all seeds. Chop them into fine pieces and keep aside. Soak the tamarind in little water and squeeze it to get the pulp. Dry roast the peanuts and keep them aside too. Heat oil in a pan and fry the dry red chilli along with shallots, bell pepper and garlic until they turn dark brown. Now grind this with roasted peanuts, tamarind pulp and salt to a fine paste. Seasoning not required, but if you wish, can can splutter mustard and some curry leaves. in a tsp of oil and add it to the chutney. Serve with hot idlis / dosai.
Grind with 1/4 tsp of cumin seeds will enhance the taste.
Another version of this recipe is to add a tsp of jaggery while grinding, which adds litlle sweetness to the chutney. Most of the Andhra style preparation includes jaggery.