Peanut and Coconut Chutney
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Total time: 15 minutes
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Serves 3
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6.9 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
50g - Peanuts, dry-roasted, without salt
20g - Coconut, grated and desiccated
6 medium - Red chilies, raw
3 cloves - Garlic, raw
¼ tsp - Tamarinds, raw
1 dash - Salt
1 tsp - Vegetable oil
½ tsp - Mustard seeds
1 tb - Urad dal
10 leaves - Curry leaves
UTENSILS
Non-stick pan, Mixing bowl, Chopping board, Knife
INSTRUCTIONS
1. Heat 1 teaspoon of cooking oil over medium heat in a pan. Roast the red chilies until they smell toasted. Set aside and let them cool.
2. In a blender, add the peanuts, roasted chilies, coconut, garlic, tamarind and salt.
3. Start by blending without the water. Then, gradually add the water to make a smooth chutney.
4. Heat a pan. Add the oil, mustard seeds, urad dal and curry leaves. Sauté for 2 - 3 minutes.
5. In a bowl, mix the chutney with the spice mixture. Mix well.
6. Serve immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 120g
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Energy (kcal)
183.5
Carbs (g)
3.5
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Proteins (g)
6.7
Fats (g)
14.6
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Fibre (g)
6.9
