Prep Time: 04 Hours

Cook Time: 5 minutes

Servings: 

I was introduced to this chutney by my Gujarati buddy, Ujwal. It was a delight to have such a tasty dip recipe with such few ingredients. Apparently, it originated in Rajkot, Gujarat and is served with the many famous fried delicacies of Gujarat. This chutney is also sold commercially. Dairy-free, oil-free and raw. Ready in a jiffy. Packs quite a punch.

Ingredients

• Peanuts: ½ cup(soaked for 4 hours)
• Green chillies: 4-5
• Turmeric: ¼ tsp
• Rock salt: to taste
• Lime Juice: 2-3 tbsp
   

Method

• Drain the soaked peanuts.
• Add all the ingredients to a mixie jar and grind to a smooth paste.
• Serve with vegetable sticks.

Wellcure tip:

• Use fresh turmeric root in place of turmeric if available.
• The chutney is supposed to be really fiery and pungent.
• Use your discretion to add green chillies and lime juice to suit your palate.

Eating guide:

• Food group: Legumes (Yes, peanuts are classified as legumes, not nuts!)
• Soaked is the best way to use them.
• Goes with any food group (except fruits). Can be easily consumed with meals.
• Incorporate peanuts on a regular basis, and say bye-bye to refined oil.

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