Saturday, June 13, 2015

Peanut Coconut Chutney

1/2 cup peanuts
1/2 cup coconut
1/4 tsp tamarind concentrate
1 tsp mustard seeds
3 dry red chili
1 green chili
1/4 tsp cumin seeds
1 tbsp of chopped coriander leaves (optional)
Pinch of asafoetida

1. Take 1 tbsp of oil and fry peanuts, dry red chili, green chili. Keep aside to cool.
2. Once cool, grind it with coconut, tamarind and 1/4 to 1/2 cup water. Transfer to a bowl, check for salt.
3. Heat 1 tbsp of oil in a skillet. Once hot, add mustard seeds and wait for it to splutter. Add cumin seeds, asafoetida. Pour the tadka onto the chutney and mix. Garnish with coriander leaves


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