For the chutney

1. Roast the bell pepper on a gas stove until charred on all sides. It will take about 5-7 minutes. Let the capsicum get completely blackened. Remove from fire and cover the charred pepper in a bowl and immediately cover with a cling wrap or a tight lid. Let it rest in the bowl for 10 minutes. The steam will help in removing the charred skin. Remove the skin by cleaning the peppers in water and place the peppers in a bowl. Discard the stems, skin, and the seeds. Prep the other veggies.
2. Heat oil in a pan and add in the chopped onions and the garlic. Saute for a few minutes. Add in the chopped tomatoes, green chillies and the roasted red capsicum.
3. Also add in the salt, a little piece of tamarind and jaggery. Cover with a lid and cook on a low flame for 5-7 minutes till the tomatoes are mushy.
4. Finally add in the fresh shredded coconut and saute for a few seconds. Remove from heat and let the mixture cool briefly.
5. Grind the mixture to a paste. Do not add any water while grinding.

Tempering:

1. Finally, we will give a tempering for the chutney with ghee. The flavour of ghee goes really well with the smoked red bell pepper. Heat a teaspoon of ghee and add in the mustard seeds, curry leaves and gundu chillies. Let the mustard seeds crackle. Add the tempering to the chutney.