Directions
Ingredients
- Oil – 5tbsp
- Heeng – ½ tsp
- Cumin – 2tsp
- Curry leaves –
- Garlic cloves – 2nos
- Ginger – a small piece
- Peanuts ( raw)- 2 cups
- Coconut grated – 1 cup
- Green chilli – 1no
- Tamarind – a small piece
- Salt – to taste
- Water – 1 cup(approx)
For tempering
- Oil – 2 tbsp
- Dry red chilly – 3nos
- Mustard seeds – 2 tsp
- Curry leaves – handful
Steps
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1
Done
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In a pan heat oil and add heeng, cumin, curry leaves, garlic, ginger and peanuts. Cook the peanuts till they get lightly roasted start to split open. Remove them to a plate to cool them a little. |
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2
Done
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Add them to a grinder jar and add grated coconut, green chilli, tamarind salt and water. Grind to a coarse paste. Remove to a bowl. |
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3
Done
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In a separate pan heat oiled dry red chilli and mustard seeds. Once the seeds splutter add curry leaves, swirl the pan and add this tempering to the chutney. Stir and serve fresh. You can refrigerate the chutney and use it within 2 days(max). |
