This chutney can be served with farari / farali purees, parathas, muthiyas and wadas too… one can also make two variations from this chutney…one mixed with curd and another without it, it will be a dry chutney which can be used as a handy masala for cooking other farari dishes…
Requirements:
Roasted Peanuts Powdered : ½ Cup
Red Chilli Powder : 1 Tea Spoon
Coriander and Cumin Seeds Powder : 1 Tea Spoon
Hang Curd : ½ Cup
Sugar Powdered : 1 Tea Spoon
Salt / Sindhalun to taste
Process:
Step : Beat the hand curd to make it a smooth paste without lumps.
Step : Mix all the ingredients well.
Step : Serve this chutney chilled.
assortedcollections1 