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Indian Chutney

yield: 4 total time: 30 minutes

1 teaspoon fenugreek seed
1 teaspoon cumin seed
1/4 cup cooking oil
1 teaspoon mustard seed
1/4 teaspoon asafoetida ground
1 tablespoon curry leaves dried
3 cups yellow bell pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon chili powder Indian and Korean stores have great chili powder varieties

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