Capsicum - Coconut Chutney

Capsicum is one of the frequently bought vegetables at my home and I therefore didn't have to think twice before picking the "capsicum" theme during this BM. Simple, quick and everyday dishes are what get cooked using this veggie at my home and those are what going to get featured during this week here.  
Here is a simple, flavorful south Indian style chutney for today, to go with rice / Indian style breakfast dishes.

Ingredients:
1 - 2 tbsp oil
2 tsp coriander seeds
1 tsp cumin seeds
2 garlic cloves
3 red chillies
1 Tbsp tamarind 
1 capsicum - finely chopped
1/4 - 1/2 cup shredded fresh coconut 
1/8 tsp turmeric powder
Salt to taste
Tadka ingredients - 1 tsp oil, 1/2 tsp cumin seeds, 1/2 tsp urad dal / skinned black gram, 1/2 tsp mustard seeds, curry leaves

Method:
* Heat oil. Add cumin, coriander, red chillies and garlic cloves. Fry until the spices start to change color a few shades darker. 
* Then add capsicum, turmeric and tamarind. Saute lightly and let the mixture cool.
* Grind the sauteed mixture along with coconut and salt.
* Heat 1 tsp oil and add add tadka ingredients. When the dal starts turning reddish, turn off the stove and add it to the ground chutney.

This is going to be my contribution to "Cooking with Capsicum". Check what other marathoners are cooking at BM #34.

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