Moongphali ki Chutney
Equipment
- Frying Pan
- Skillet
- Slotted spoon
- Blender
- Servinf dish
Ingredients
- 125 ml Vegetable oil (1/2 cup)
- 185 g Peanuts (1¼ cups), Shelled, fried
- 12 Green chilies
- 10 g Tamarind
- 1 Coconut 1 x 2.5-cm / 1-inch piece, dried
- 3-4 Onions finely chopped
- Salt
For the tempering
- 3 Red chilies dried
- Asafoetida Pinch of
- 6 Curry leaves
- 1/2 teaspoon Cumin seeds
Instructions
- Heat the oil in a frying pan (skillet) over medium heat.
- Add the peanuts and cook for 1 minute.
- Then remove with a slotted spoon and set aside.
- Add the green chillies to the pan.
- Fry for about 1-2 minutes, or until they change colour.
- Then remove from the pan and set aside.
- Reserve the oil in the pan.
- Put the fried peanuts in a blender, add the tamarind, coconut and green chillies, then season with salt and process until ground.
- Heat the oil again over medium heat.
- Add the dried red chillies, asafoetida, curry leaves and cumin for about 1 minute, or until cumin seeds start to splutter.
- Add the finely chopped onions.
- Fry for about 5-7 minutes, or until onions are golden brown.
- Add the peanut mixture and fry briefly, then transfer to a serving dish.
- This chutney should be consumed on the day it is made.
Nutrition
Serving: 750gCalories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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