BellPepper Chutney

2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
1 garlic clove

Saute:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and Saute the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile Soak and Roast:
Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds - This is to soften the tamarind, so it can blend well.
Roast half-cup of peanuts till golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.