Tomato Capsicum Chutney

Every time I have made this chutney it has disappeared in the blink of an eye. Once I thought let me make more so I made close to a litre of chutney (that was close to 3.5 kgs of tomato and 1.5 kg of capsicum) by the end of the day two, I was left with just half a bottle. My husband says "this chutney is so versatile, you can have it with almost everything that's why it gets over so quickly." 

I guess as long as they love it and they are eating it without a gun to the head its a compliment.

This is one of those recipes that you have to simmer for long. A tip that I follow, start the simmering then start your other kitchen work but the time you finish and clean you kitchen you chutney will be ready for tempering.

INGREDIENTS:

• Ripe tomatoes - medium size - 4 to 5 (cubed)
• Red capsicum - medium size - 1 (cubed)
• garlic - 3 to 4 pods (crushed and roughly chopped)
• oil - 2 tbsp
• Salt to taste
• Jaggery (optional) - 1 - 2 tbsp
• tamarind - size of a marble - soaked in 2 tbsp of hot water
• dried red chilly - 1 - 3 (optional and you can increase as per taste)
• turmeric - 1 tsp

FOR TEMPERING

• Oil - 1 tbsp
• Mustard Seeds (rai) - 1.5 tsp
• fenugreek seeds (methi) - 1 tsp
• asafoetida powder (hing) - 2 pinch
• curry leaves - 15 t0 20 leaves (break it in two or roughly chop it)
• Dried red chilly - 1 or 2 (break it in two or three)

METHOD

•  I made it in a pressure cooker only because it makes the cooking process faster. If you don't have a pressure cooker you can make it on a pot but it will take a little longer.
• Turn the heat on medium and pour the oil in. Once the oil is hot add the turmeric powder, chilly, garlic.
• After a few seconds add the capsicum saute for 2 mins after that add the tomatoes and saute for another 2 minutes.
• Add the salt, the jaggery and the soaked tamarind. Stir it well and close the lid on the cooker and pressure cook for 2 whistles. If you are using an electric cooker then put in high pressure for 5 mins. Do not add more water. Release the pressure after 5 mins.
• After opening a cooker, run a hand blender thru the mix. If you want you can pour the mix into a blender or a mixie and run for a few seconds. Make sure the mix has cooled down before you put it in a mixie or you'll be cleaning up your kitchen instead of enjoying the chutney.
• Adjust the salt, chilly, jaggery etc 
• Now let the blended mix sit in the pan and let it simmer till it reaches the consistency you are happy with.
• Make sure you stir it occasionally so it doesn't get burnt in the bottom.
• In a small pan add the oil when it gets hot add the mustard seeds.
• After the mustard seeds sputter add the fenugreek seeds. Once the fenugreek starts to brown add the chilly, asafeotida and curry leaves. Fry for a few seconds then pour it over your chutney
• Stir it in before serving.
• You can have it with idli, dosa, chapati, paratha, puri, crackers, khakhra, pappadam, bread, upma, etc etc these are the few things my family and I have this chutney with.
• So have it with whatever suits your taste buds.

TIP:

If you have people in your family who don't really like spicy food use deseeded kashmiri chilly. You'll get the flavour but not the heat.