On the open flame of a gas roast the red capsicum on all sides by turning the capsicum.
Or you can roast them in the oven; slit the capsicum and roast at 180°C until the capsicum are blackened and blistered all over.
In a bowl cover the blackened capsicum cover with cling wrap and set aside to steam.
Meanwhile in a kadhai/wok roast the walnuts. Set aside to cool.
Peel the red capsicum discard the peels, stem and seeds.
Add the roasted red capsicum, bread crumbs,walnuts, garlic, red chilli powder, cumin, red chilli flakes, lemon juice, pomegranate molasses(if using) and olive oil in the chutney jar of the mixer.
Add a salt and pepper grind till you get a smooth paste.