Peanut Curd Chutney, Faral Chutney
by Tarla Dalal
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Added to 85 cookbooks
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When peanuts and fresh curds do a tango on stage, what you get is a spicy, crunchy and tangy accompaniment that goes well with Sabudana Khichdi and Sabudana Vada , Kand Aloo Pakoda and Faraali Pattice .
The best part is that this Peanut Curd Chutney involves zero cooking time! Just pop everything into the blender, whir, and it’s ready! Do not add any water while grinding, or the chutney might become watery.
- Combine all the ingredients and blend in a mixer till smooth without using any water.
- Store refrigerated in an air-tight container and use as required.
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