This is one chutney which you would either love wholeheartedly or dislike totally. I, for, one just love it. It goes best with daal- chawal but can uplift any other mundane roti-sabzi routine. The good news is that you can store it for a month or more and can just whisk it out to make meals more interesting. I generally end up devouring half of the newly made chutney then and there and hardly have enough left to store for a month!
Ingredients:
Dry roasted peanuts - 1 cup
Dry red chillies - 4-6
Garlic cloves - 6-7
Roasted sesame seeds (optional)- 1 tablespoon
Whole cumin seeds - 1 teaspoon
Salt - to taste
Way to go:
1. Dry roast the peanuts on a slow flame. When they start splitting, they are done. Let them cool. Traditionally, they are skinned but out of laziness and no-wastage policy, I don't skin them.
2. Put all ingredients together and blend to a coarse powder.
3. Store in an air-tight container.
Tips:
1. If you have washed garlic or chillies, make sure they are totally dry before blending.
2. Adjust the quantity of garlic and chillies according to your taste.
2. Put all ingredients together and blend to a coarse powder.
3. Store in an air-tight container.
Tips:
1. If you have washed garlic or chillies, make sure they are totally dry before blending.
2. Adjust the quantity of garlic and chillies according to your taste.
