Rajkot chutney

RAJKOT LILI CHUTNEY RECIPE  Spicy tangy peanut chutney

By Champa Patel 

INGREDIENTS

• Peanut – 1/2  cup
• Green chilli chopped – 50 gms OR 10 – 12 OR as per taste [it has to be spicy ]
• Turmeric pwdr – ½ tsp
• Lemon juice – 3 or 4  tbsp
• Salt to taste

PREPARATION

Soak the peanut for 2 to 3 hrs.

METHOD

Take the peanut + green chilli + turmeric pwdr + lemon juice + salt in a mixer jar and grind to a coarse and thick  paste .

** Don’t add water while grinding .

Transfer to a dry jar and store it in fridge upto 1 mnth .

While using ,mix it with litter water to get a chutney consistency .

Spicy rajkot chutney is ready to be served as dip or side dish for parathas or any other snacks [fafda / matri / wafers / sandwich / samosa ].

*** If you don’t want to store ,then you can add little water while grinding .

NOTES

1. Authentic recipes uses citric acid crystals to give the chutney long shelf life and more tangy flavour .
2. While grinding ,we can add 1 tbsp oil as preservative .
3. I have soaked the peanut , you can use it without soaking or you can roast and remove the skin also .
4.  I have used lemon juice instead citric acid .To avoid extra tanginess.
5. Adjust chilli as per taste.

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