1. Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Once they cool down, peel the skin off and chop them.
   
2. Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds.
   
3. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool.
   
4. Put all the sauteed ingredients into the blender on cooling and grind to a smooth puree. Now take oil in a Kadai and heat. Add mustard seeds followed by curry leaves and asafoetida.
   
5. Now Pour the puree into the tempering, add the jaggery and, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.
   

Put the Red Bell Pepper on the gas flame and roast them as you would a Brinjal. No oil needs to be applied on the pepper before putting it on flame. The bell peppers are very fleshy, so the skin peels away easily. Keep turning the Bell pepper on the flame so that all sides are equally cooked. Remove when they have black spots over them. Set aside and let it cool. Once they cool down, peel the skin off and chop them . Now in a kadai heat some oil. Add cumin seeds and when they crackle put in the dry red chillies followed by the green chillies and saute for 10 seconds. Now add the tomatoes and the coriander leaves and saute. Add salt, followed by the chopped Red bell peppers and continue to saute. Add the tamarind paste and saute until the tomatoes break down. Put off the flame and allow to cool.

After cooling, put all ingredients into a blender and blend to a fine puree without adding any water. Now in the same kadai heat some oil for tempering. Add the mustard seeds, asafoetida and curry leaves and as they splutter pour the puree into it, and stir nicely. Add the jaggery now, mix well until the jaggery dissolves and put off the flame. The tasty Red Bell Pepper Chutney is ready to serve.