Saturday, 28 January 2012

Peanut Mango Chutney

Roasted Peanuts 1/2 Cup
Raw Mango 1 Small
Whole Red Chiles 3 – 4
Mustard Seeds 1/4 tsp
Fenugreek Seeds 3
Asafoetida a Big Pinch
Salt to taste
Oil 1 tsp
Method of preparation:
Peel and roughly chop the mango. (around 1 Cup)
Heat oil in a pan, add mustard seeds and let the seeds start to crackle.
Now add fenugreek seeds, broken red chiles and asafoetida.
Stir well and remove from heat.
Let the oil come to room temperature.
Remove all the tempering into a blender and grind it into fine powder.
Then stir in roasted peanuts and grind again into fine powder.
Finally add chopped mango, a cup of water and salt.
Grind everything into fine paste and remove onto a bowl.
Serve peanut mango chutney with idly or dosa etc…