Monday, 2 December 2013

Peanut Chutney

This Peanut Chutney is really yummy and its super simple to make. You can use it in so many ways. I serve it with Upma, as a spread for Falafel or in a Pita Bread sandwich and I also serve it as a Vegetable dip. It has a good protein and hence great for the children too.

Here is what you will need:


- one cup of peanuts
- 1/2 cup water
- 1 green chili, finely chopped
- Salt to taste
- 2 tbsp of yogurt or quark
- few curry leaves
- handful of fresh coriander
- 1/2 tsp of Cumin seeds
- 1/2 tsp oil
- half an inch piece of ginger


1. Roast the peanuts on the middle flame in a pan, when they are almost done, add half cup water to them and let them boil for a minute or so.
2. Grind the peanuts with the coriander leaves, ginger, cumin seeds and half of the curry leaves and half of the green chili.
3. Keep the water to help them grind if its too dry add some yogurt.
4. Take out the paste into a bowl, add the remaining yogurt.
5.. Heat oil in a little pan, add the cumin seeds, green chili and the remainder of curry leaves, pour the tadka over this, mix it well and serve.


You can also use roasted peanuts for this recipe but roasting them this way and then cooking them in water, makes the chutney give a roasted and creamy flavour. 

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