Peanut-Curd Chutney
Having stayed in Mumbai for 25 years of my life, our home cuisine is deeply influenced by Maharashtrian food. When I was a small girl, I remember my mom making this chutney during upvas/vrat days, which she had learnt from a Marathi aunty in the neighbourhood. We as kids used to wait for her fasting days so that we can taste this dip/chutney along with hot and crispy sabudana vadas.
Ingredients:
- Roasted peanuts 1/4 cup
- Green chillies 1-2
- Thick curd 1/2 cup
- Salt to taste
- Sugar a small pinch (optional)
- Coriander leaves 1 tbsp
Method:
- Deskin the roasted peanuts and crush it coarsely by pulsing it for 10 seconds in a mixer or by using a mortar.
- Beat thick curd with salt and finely chopped green chillies till its smooth and creamy. Add the peanuts and mix well. Add a pinch of sugar.
- Garnish with finely chopped coriander leaves and serve with hot sabudana vadas.
