Thursday, 20 September 2012

Panchamrit Chutney

1 mediun-: dessicated coconut
1/2 kg peanuts (roasted)
3 tsps roasted sesame
2 tsps oil
1/4 tsp mustard seeds
1/4 tsp asafoetida
1 cup water ; 2 tsps jaggery
a small ball of tamarind
salt to taste
1/2 tsp red chilli powder
1/4 tsp turmeric
12 green chillies (chopped)
2 tsps coriander leaves (chopped)
6 dry dates

Grate the dessicated coconut, and remove the skin from the roasted peanuts.
Coarsely pound the peanuts and sesame seeds.
Heat the oil, throw in the mustard seeds and when they begin to crackle, add asafoetida and one cup of water. After two minutes, add the peanuts and coconut. Boil for 10 to 15 minutes till peanuts are a little tender. Add jaggery.
Put a little water in the tamarind and sieve the pulp, adding it to the boiling water. Now add salt, red chillies, turmeric, green chilies and coriander. Allow to boil for about 10 minutes, then remove from fire.
Allow to cool. Serve with meals or snacks.

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