|Capsicum||1⁄2 Kilogram, ribbed and chopped in pieces|
|Vinegar||3 Cup (48 tbs) (White Or Red)|
|Ginger||100 Gram, scraped|
|Garlic||8 Clove (40 gm), peeled|
|Mustard seed||1 Tablespoon, picked|
|Red chilies||1 Dozen (Dry Variety)|
|Oil||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
1 Soak the tamarind in 2 cups of the vinegar. After 1/2 an hour, extract the pulp through a strainer and discard the seeds.
2 Grind the ginger, garlic, mustard seeds, red and green chillies in the remaining vinegar.
3 Boil the oil. After it comes to the boil remove from the heat for a few minutes, then add the ground spices and salt. Fry for 10 minutes.
4 Add capsicum, sugar and tamarind pulp.
5 Cook on a slow fire till the excess liquid evaporates and the oil floats to the top. This happens invariably; the chutney settles to the bottom and needs to be stirred to avoid burning and the oil forms a clear layer on top.
6 Cool, bottle and keep for a week before serving.