Side Dish
Chili Coriander and Capsicum Rusk Chutney Recipe Made Simple
If you enjoy Chili Coriander and Capsicum Rusk Chutney Recipe Made Simple cuisine, this Side Dish recipe is worth trying at home....
⏱️
10 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Diabetic Friendly
Ingredients
- 2 cups Coriander (Dhania) Leaves
- 1 Green Bell Pepper (Capsicum)
- 1 Rusk - (or bread crumbs)
- 4 cloves Garlic
- 2 Green Chillies
- 2 tablespoon Raw Peanuts (Moongphali)
- 1 tablespoon Sugar
- 2 teaspoons Lemon juice
- Salt - to taste
Instructions
1
To begin making the Chili Coriander and Capsicum Rusk Chutney formula, wipe down the coriander leaves thoroughly and wash it.
2
parched pat it and keep it asideDry toast the peanuts in a skillet till they turn crisp and golden.
3
grind down them roughly between your palms and remove the strip.(if the peanuts had skin)toss in all the components of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into even paste.
4
Check the table salt and seasoning and adjust to suit your essence.
5
Once done, transfer the chutney into a serving dish and present.This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated.present the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack.
Recipe Information
Cuisine
Indian
Indian
Course
Side Dish
Side Dish
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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