Ingredients:
500 gm capsicum
250 gm onions
1 small piece tamarind
1 small piece jaggery
2 sprigs curry leaves
4 garlic cloves
salt to taste
2 teaspoons chilly powder
1/4 teaspoon turmeric powder
4 tablespoons oil

Broil and grind to paste
1 1/2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon copra gratings

Method:
1. Chop the onion and garlic. Cut the capsicums lengthwise. Boil the tamarind in a little water, and squeeze to extract the pulp.
2. Heat the oil, add the curry leaves, onion and garlic and fry until browned. Add the ground paste and fry, adding the chilly and turmeric powders till the masala is done. Add the capsicums and fry until it turns soft.
3. Now add the tamarind extract, jaggery and salt. Cover the vessel and cook on low heat till a chutney consistency is obtained. Remove, cool and bottle.

Note:
This chutney can be stored in a refrigerator for a week.

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