Heat about 2 teaspoons of peanut/vegetable oil in a skillet.
Add garlic, dried red chilies, curry leaves, and onions, and saute till the onions are soft takes 1-2 minutes.
Next, add red bell pepper and saute till they are very well browned and soft. Remove them from heat and allow to cool.
Next, roast ¼ cup of peanuts until golden brown. Let it cool down. Store-bought unsalted, roasted peanuts are fine too.
In a blender, add the roasted bell pepper-onion mixture, roasted peanuts, tamarind, jaggery (optional), and salt. Grind them together to a coarse or smooth paste by adding little water.
Remove to a serving bowl, add the tempering, and serve the Red Bell Pepper Chutney Recipe with your favorite breakfast/lunch/supper items.