Servings: 3
Ingredients:
Content
|
Quantity
|
Comment
|
Coconut
|
1 cup
|
Desiccated
|
Peanuts
|
2 tbsp
|
|
Coriander leaves
|
2-3 tsp
|
Chopped
|
Salt
|
To taste
|
|
Tamarind
|
A small piece
|
|
Sugar
|
A pinch
|
|
Mustard seeds
|
1 tsp
|
|
Jeera
|
1 tsp
|
|
Curry leaves
|
1 sprig
|
|
Oil
|
For tempering
|
|
Green chilies
|
2 medium
|
cut into halves |
Method:
Heat a tsp of oil in a small pan, add green chilies and saute till it starts popping a bit. Remove it from the pan and add peanuts to the same pan and roast. Remove peanuts and add tamarind and roast.
Grind together roasted peanuts, roasted green chilies, roasted tamarind, coriander leaves, salt and sugar to a fine paste. Remove this to a bowl.
Heat a tsp of oil in the small pan and temper with mustard seeds, jeera and curry leaves and pour it to the chutney and serve.
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