Peanut Curd Chutney, Faral Chutney
by Tarla Dalal
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Added to 92 cookbooks
This recipe has been viewed 67750 times
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.
Nutrient values per tbsp
|Vitamin A||3.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.8 mg|
|Vitamin C||0.4 mg|
|Folic Acid||1.8 mcg|
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