Thursday, September 30, 2010

Peanut Coriander Chutney and an easy Sandwich


This chutney goes well with the sabudana vadas posted earlier. Since it is a farali item, I eat it with all faral items, sabudana khichdi, aloo pattice and even the sing bateta ni khichdi from before. This chutney, thanks to its generous peanut proportion, is a very good source of protein. The texture of this chutney goes well with soft white bread and on the day after the fast that is the preferred breakfast. It is loved by my husband as well so don’t just take my word for it. That being said, because it is so peanut-ty, I don't think it goes well in chaats and bhel. Keep the chutney refrigerated and eat it within 3 days, else the peanuts turn rancid making the chutney sour.

Ingredients:

1 1/4 cups raw peanuts
1/2 cup coriander washed and hard stems removed
2-3 green chilies
1/2 inch knob ginger
1/3 teaspoon lemon juice
Pinch sugar
Salt

Blend all the ingredients together using water. Stop, scrape sides of the blender and blend again till it all mixed with a smooth texture. Dunk, spread and enjoy the chutney. Here is how I ate it... My portable snack all through school. 
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