Groundnut Chutney

Ingredients

• Menglembu Groundnuts

  Tong Garden

  200g

• Oil

  EXTRAS - Oil (2 Tbsp.), Philly's Best

  2 Tbsp or 28g

• Red Raw Chillies

  Tesco

  7 Serving or 196g

• Tamarinds

  Raw

  1 fruit or 2g

• Jaggery

  Udupi

  23g

• Grated Coconut

  Daily Delight

  100g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Mustard seed

  Spices, ground

  ¼ cup or 25g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Salt

  Table

  1 tbsp or 18g

Directions

1. 1. Heat 1 tbsp oil in a pan; add the red chillies and groundnuts and roast lightly, until the groundnuts turn light brown in colour. Allow it to cool. 2. Grind the groundnuts, chillies, tamarind, jaggery, coconut, coriander leaves, and salt (to taste) to a coarse paste. If needed, add a little oil to adjust the consistency of the chutney. 3. Heat 1 tbsp oil in a pan. Add the mustard seeds. Once they have spluttered, add the cumin seeds and allow it to lightly toast. 4. Add this tempering to the chutney and mix well. Serve.