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Peanut Chutney

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CATEGORY CUISINE TAG YIELD
Grains Bawarch4 1 servings

INGREDIENTS

2 c Peanuts
1/2 tb Red chilli powder
1/2 tb Salt
1 ts Cumin seeds
2 ts Sugar
2 Pinches asafoetida; (2 to 3)

INSTRUCTIONS

Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit
cooled.
This will remove the thin covering easily.
Blow out the skins, sieve with a large-holed sieve if any skins are
leftover.
Put all the ingredients, with the nuts, in a drygrinder. Grind very
coarsely.
Transfer the contents to a mortar and pestle.
Pound till the oil shows on fingers on touching.
Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney
.
This may be served with snacks like vadas or bhajias.
Store in a clean dry jar.
Making time: 1/2 hour (excluding peanut cooling time)
Makes: 2 cups
Shelf life: 2-3 weeks.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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