>> Wednesday, April 24, 2013
Shengdaana Lehsun Chutney
Dry Coconut / Copra - 1 cup
Sesame seeds - 1/3 cup
Roasted Peanuts, coarsely ground - 1/2 cup
Garlic - 15-20 cloves
Dry red chillies - 2 long
Salt to taste
How to make the chutney
Roast the coconut on a low fire till it begins to turn golden.
Roast the sesame seeds in the same way.
Mix all the ingredients except the peanuts together and grind in a food processor.
When done add the peanuts and mix well. Season with salt.
This dry chutney can actually go very well with rice as well.
When I used in Vada Pav, I increased the spice level by add chili flakes directly on the tawa and roasted the buns as I saw the cooks doing it in Ahmadabad. It was so delicious in fact.
Logo courtesy : Preeti
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