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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 0 minutes |
| Servings |
people
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Ingredients
- 1 cup Peanuts Raw and skinless
- 6 No. Green chilies small
- 2 tsp Tamarind paste
- 2 No. Garlic cloves
- 1/2 cup Coriander leaves
- 1/2 tsp Salt More or less according to your taste
- 1 cup Water More or less depending on your preferred consistency
- 2 tsp olive oil
- 1/2 tsp Mustard seeds
- 10 No. curry leaves
- 2 No. Whole dried chilies
- 1 pinch Asafoetida
Ingredients
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Instructions
- Roast the peanuts on medium to low flame, stirring continuously till the peanuts are cooked and change color. Add peanuts to the grinder with green chillies, tamarind paste, garlic cloves, coriander leaves, salt and water.Add water as required and grind to your desired consistency. Add water accordingly. Take it out in a serving bowl.
- Take a pan and oil, add mustard seeds, curry leaves, whole red chillies and hing. Once it crackles, add the tempering to the chutney. Serve.
