Monday, August 22, 2011
Adapted from http://onehotstove.blogspot.com/2008/02/shengdana-chutney.html
Roasted Peanuts - 3 tbsp
Peanut Oil - 1/2 tsp
Sesame Seeds - 1 tbsp
Dessicated Coconut - 1 tbsp
Dried Red Chili - 2
Curry leaves - 5
Garlic cloves - 3, grated
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 30 minutes and discard the pulp
Jaggery - 1 tsp, grated
Heat a cast iron pan with half tsp oil. Add sesame seeds, coconut, red chili, curry leaves and garlic. Roast on low flame until all the ingredients are crisp and fragrant. Remove and cool.
Put the mixture along with salt in a food processor and pulse a couple of times to make a coarse paste.
Add peanuts, tamarind extract, jaggery and pulse a couple of times more until oil starts coming out of peanuts and the chutney clumps starts to clump together.
Remove and store in an airtight container. The chutney tastes great with zucchini pancakes or khichdi.