This is a recipe I stumbled upon when I was searching for a recipe to get along with momos. It's simple, though I did not have most of the ingredients like lemon grass, the kind of chillies they asked (peri peri) and the idea of capsicum was totally mine. I love capsicums and the red ones when minced gives a great shade to the red chilli paste. I have lately realised this chutney goes well with chips and cutlets too. So if you are looking for a spicy, sharp dip, here's one.
Capsicum chilli dip
Capsicum- 1 ( any colour will do, I chose red)
Dry chillies- 10-15 ( spicy one)
Ginger- small piece
Garlic- 5-6 pods
Salt- 1 tsp
Chilli oil- 1 tsp (optional)
Directions
Soak the chillies in water for an hour.
Grill the capsicum on fire or in oven for 15 minutes.
In a grinder , grind the capsicum with chillies, ginger and garlic into fine paste. Add the chilli oil and salt and the dip is ready. Store in an air tight container and it can be stored for a week. If you want it less spicy reduce the number of chillies and avoid the chilli oil.