Red Pepper Chutney With Walnuts

0 Roast the Bell Peppers:
Preheat the oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds and stems, and brush lightly with oil.
Place them on a baking sheet lined with parchment paper or silicone mat, and roast until blistered on all sides, about [timer minutes=30]30–40 minutes[/timer]. Tip: Ovens may vary, so check around 25 minutes and adjust time.
1 Prepare the Chutney Base:
Peel off the blackened skin and roughly chop the roasted peppers.
Add the peppers, walnuts, hemp hearts, cumin, garlic, red pepper flakes, lemon juice, and salt to a food processor. Blend until smooth.
2 Add Fresh Herbs:
Stir in the chopped cilantro and adjust lemon juice, salt, and chili flakes to taste.
3 Prepare the Seasoning:
Heat oil in a small seasoning pan. Add mustard seeds, urad dal, and curry leaves.
When the seeds start to splutter and turn light brown, add red chili flakes (or the broken red chili) and asafoetida.
4 Combine and Serve:
Pour the hot seasoning over the chutney and stir well.
Serve with upma, idli, dosa, or as a flavorful spread or dip.