Chutney is a class of spicy preparation which is usually served as an accompaniment with the main course. Its usually wet have a coarse to fine texture. There are a wide varieties of chutney available in Indian cusine. I tried making chutney with tomatoes and red bell pepper (capsicum).
Red capsicum( bell pepper)- 1/2
ginder- 1 inch
green chillies- 2
peanusts- 1 tbsp
cilantro (coriander leaves)- 3 tbsp
cumin seeds- 1/4 tsp
oil- 1 tsp
hing/ asafoetida- a pinch
salt to taste
Heat 1 tsp of oil in a pan. add cumin sedds. when it cracks add a pinch of hing and peanusts and fry them. then add chopped ginger and green chillies and fry them for a minute. Then add chopped tomatoes and red capsicum( bell pepper). Add salt. Fry them until they become tender. Turn of the heat and allow it to cool. Blend them and serve with Buckwheat dosa.
Note: Since I made this chutney on ekadhasi I have not done the seasoning. On non ekadhasi days I used to tamper the chutney with mustad seeds, urad dal a pinch of hing (asafoetida) and curry leaves. This chutney goes well with any kind of dosas or idly.