Tangy, sweet or spiced, chutneys are versatile condiments that you can use to add flavor to a variety of foods, far beyond traditional Indian curry dishes. A favorite condiment in the western-Indian state of Maharashtra is called shengdaana lehsun, also known as a peanut garlic chutney. This particular chutney is often sprinkled on top of plain boiled rice together with ghee, an Indian butter that is drizzled over the rice.
- 1 cup dry coconut
- 1/3 cup sesame seeds
- 1/2 cup roasted , salted peanuts (coarsely ground)
- 1 head of garlic (15 to 20 cloves)
- 2 dry red chilies
- Salt to taste
Steps to Make It
- First, roast the coconut over low heat until it begins to turn a golden color
- Second, roast the sesame seeds the same way you roasted the coconut.
- Mix all of the ingredients, except the peanuts, and grind them in a food processor
- When done, add the peanuts and make sure to mix well.
- Lastly, season the chutney with salt for taste.