Chutneys are a great dips for so many dishes. But so many chutneys need tender coconut, but sometimes we don’t have any or don’t have the time to grate one. So this one is without any. Here is how I make it…
Chopped Onions 3-4
Chopped coriander 1/2 a mug
2 fistful of peanuts roasted
3 tsps of sesame roasted
Red chilly powder or whole red chillies
Cumin seeds 2 tsps
Oil 5-6 tsps
Salt to taste
Roast the peanuts and sesame aeeds separately and let it cool. Chop the onions. Soak the tamarind in some water. Pour oil in a wok, add some cumin seeds, then add the onions and sauté till they are brown. The oil shouldn’t be too hot or the onions become crunchy, they should be soft.
After this add the sesame, peanuts, red chillies and mix again. The tamarind which must be completely soaked now, squeeze all the water from its pulp and pour the tamarind water in the onion mix. Cut some jaggery less than half a teaspoon and add that too.
Add salt and blend this mix into a paste. That is it! This chutney tastes good with anything, just any kind of bread, pakodas or any kind of fritters.