Title: Peanut Chutney
Categories: Bawarch4
Yield: 1 servings

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)

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.