Clean capsicum, remove the stem and the inner seeds part chop it into cubes and set it aside. I used 2 small capsicum that I had. First heat a kadai add 1 teaspoon oil - add 1 teaspoon cumin seeds.
Add 2 tablespoon chana dal and 4 red chilies. If you want it less spicy then reduce red chilies to 2.
Fry until golden brown transfer to a plate and set it aside.
Add 1 teaspoon oil and heat it - Add 6 small onion.
Add 2 big capsicum cleaned and chopped.
Saute for 2-3 minutes then add 2 tablespoon coconut and 1 tablespoon coriander leaves.
Give a quick saute.
Add 1 teaspoon tamarind and required salt.
Transfer to a plate and set aside to cool completely.
Transfer this to a mixer add little water and grind it to a chutney consistency - transfer it to a bowl. Rinse the mixer with little water and transfer it to the bowl.
To a tadka pan - heat 2 teaspoon oil add 3/4 teaspoon mustard seeds let it splutter.
Add few curry leaves let it splutter.
Add tadka to the chutney.
Mix it well and capsicum chutney is ready!