Pinch of asafoetida powder
2 tbsp sesame oil preferably.
In the pics below I have made the same chutney again when I got more red peppers from my pot and this time I added more coriander leaves and it gave a richer taste and something similar to Coriander Thogayal.
The red peppers were chopped, onions diced and 2 small tomatoes chopped fine. I added the coriander leaves to be lightly sauteed in the pan at the end just before removing the roasted ingredients, so that the coriander leaves do no wilt and remain a bit green. I used the tender green stalk also for the chutney as it gives more body and taste.
The green flecks that you see in the pic are those of the coriander leaves chopped fine.
The green flecks are those of the coriander leaves.