Ingredients with Measurements:
- 1 cup roasted peanuts
- 1 cup kachri (dried melon seeds)
- 1/2 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 2-3 green chillies, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chaat masala
- 1/4 cup water
- 1 tbsp lemon juice
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, add roasted peanuts, kachri, coriander leaves, mint leaves, green chillies, cumin seeds, salt, black pepper, and chaat masala.
2. Blend the mixture until it becomes a coarse powder.
3. Add water and lemon juice to the mixture and blend again until it becomes a smooth paste.
4. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- This recipe makes about 1 cup of chutney.
- Serving size: 2 tablespoons.
Nutritional information:
- Calories: 70
- Fat: 5g
- Carbohydrates: 4g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- If kachri is not available, you can use roasted chana dal (split roasted chickpeas) instead.
- If you don't have chaat masala, you can use garam masala or amchur (dried mango powder) instead.
Variations:
- You can add a small piece of ginger or garlic for extra flavor.
- You can add a tablespoon of tamarind paste for a tangy taste.
- You can add a tablespoon of sugar or jaggery for a sweet taste.
Tips and tricks:
- Roast the peanuts and kachri on low heat to prevent burning.
- Adjust the amount of green chillies according to your taste preference.
- Add water gradually to achieve the desired consistency of the chutney.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- This chutney is served at room temperature and does not require reheating.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or chopped peanuts.
Garnishes:
- Fresh coriander leaves
- Chopped peanuts
Pairings:
- This chutney goes well with Indian snacks like samosas, pakoras, and kachoris.
Suggested side dishes:
- Serve with a side of sliced onions and lemon wedges.
Troubleshooting advice:
- If the chutney is too thick, add a little more water to achieve the desired consistency.
- If the chutney is too thin, add more peanuts or kachri to thicken it.
Food safety advice:
- Make sure to use clean and dry utensils and equipment while making the chutney.
- Store the chutney in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Kachri is a popular ingredient in Rajasthani cuisine and is used in various dishes like curries, chutneys, and snacks.
Flavor profiles:
- This chutney has a nutty and slightly spicy flavor with a hint of tanginess.
Serving suggestions:
- Serve this chutney as a dip or spread with Indian snacks or as a condiment with a meal.
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Region: Indian