Roasted peanuts or roasted chana dal (daliya) – 2 tbsp (adds body and texture)
Cumin seeds – ½ tsp
Salt – to taste
Lemon juice – 1 tsp (or tamarind pulp, for tanginess)
Oil – 1-2 tsp
🔸 Optional Tempering (Tadka):
Oil – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 6-8
🔪 Instructions:
Prep chilies: Soak dry red chilies in warm water for 10-15 minutes if they’re very dry (helps in grinding).
Grind chutney: Add garlic, soaked chilies, cumin, peanuts (or chana dal), coconut (if using), salt, and lemon juice into a blender. Add a little water and blend into a coarse or smooth paste, as per your preference.
Sauté (optional): You can lightly sauté the chutney in oil for 2-3 minutes to mellow the raw garlic flavor, especially if not using it fresh.
Tempering (optional): Heat oil in a small pan, add mustard seeds. Once they splutter, add curry leaves. Pour this over the chutney for extra flavor.
🧊 Storage:
Keeps in the fridge for 4–5 days.
For longer shelf life, sauté it in oil and store in an airtight container.
