RUSk Chutney
 
Ingredients
  • 2 cups – Coriander leaves
  • ½ – Capsicum, raw
  • 2 nos – Rusk
  • 6 to 7 – Garlic cloves
  • 2 nos – Green chilly
  • 2 tbsp. – Peanuts
  • 1 tbsp. – Sugar
  • Juice of half lemon
  • Salt to taste
Instructions
  1. Clean the coriander leaves thoroughly and wash it. Dry pat it and keep it aside
  2. Dry roast the peanuts till they turn reddish. Crush them roughly between your palms and remove the peel.
  3. Add all the ingredients into a blender and grind it into smooth paste. Taste it and make sure that the chutney is a perfect balance of tanginess, sweet and spice.
  4. Keeps well for a week when refrigerated.
Recipe by MADaboutkitchen at http://madaboutkitchen.in/rusk-chutney/