Indiase peanut chutney

About the recipe

This is a tasty dip with pakoras or bajiees.

1/4

Servings:

Serious portion

Region:

Asia

Kitchen:

Indian

Working hours:

60 min

Total preparation:

60 min

Course/dish:

Side dish

M, f, v or v

Vegan

Material:

Season:

Complexity:

Simple

Ingredients and supplies

250g unsalted peanuts
5 cloves garlic
1 tbsp lentils (yellow or orange)
2-3 green chillies
1 tsp cumin (seed)
1 tsp black mustard seeds
half an asafoetida
15 curry leaves
2 tbsp lemon juice; to taste
salt to taste
some water
some oil for frying

Prep-work

Chop the garlic coarsely.

Preparation

Heat a dash of oil in the frying pan.
Fry the coarsely chopped garlic (medium heat) and add the lentils.
Fry for about 3 minutes.
Add the cumin seeds and mustard seeds and fry for 2 minutes.
Add the peanuts and fry until lightly browned.

Finally, add the asafoetida and curry leave.

Let the mixture cool down a bit and then puree it in the blender with water (enough to make a thick dip) until you have a nice sauce. Add lemon juice and salt to taste.

KPK

24 februari 2018