Peanut Chutney/Dip (Vegan, Gluten Free)

This peanut chutney is oil free version of my Aunt's recipe. It is my go to dip for a variety of

dishes, it goes well with Idli, Dosa, Handvo, Dhokla, Dal Cheela and list goes on and on.

The best part of this dip is the tadka and yes it is oil free. The flavor of mustard seeds, curry leaves makes it so rich in flavor and lemon adds a tangy flavor to it.

I hope you enjoy this dip :)

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Ingredients:

1/2 cup raw peanuts

1 cup roughly chopped cilantro

3 thai green chillies (you can add or subtract based on your taste)

1/2 cup water

1 tsp black mustard seeds for tempering(tadka)

4-5 curry leaves for tempering(tadka)

salt to taste

1 tbs lime juice

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Nutrition Value: (Serves 4)

Total Calories: 428

Carbs: 13 g

Fibre: 7 g

Sugar: 3 g

Protein: 19 g

Fat: 37 g

Saturated Fat: 5 g

Polyunsaturated Fat: 11 g

Monounsaturated Fat: 18 g

Omega 6: 20 g

Sodium: 20 mg

Potassium: 514 mg

Choline: 4 mg

Vitamin A: 6%

Vitamin C: 5%

Vitamin B-6: 12%

Calcium: 7 %

Iron: 20 %

Magnesium: 61 %

% are based on diet of 2000 calories a day

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Instructions:

1. Place a pan on stove and dry roast raw peanuts until slightly browned.

2. Remove it from stove and let it cool.

3. In a blender jar, add chopped cilantro, green chilies, roasted peanuts and water.

4. Blend to thick paste, feel free to add water based on the consistency you like.

5. Now its time to temper, place a pan on stove and add mustard seeds.

6. Once they start crackling, turn off the stove but keep the pan on stove.

7. Add curry leaves and roast it.

8. Add this tempering and lime juice to the blended mixture.

9. Serve this dip with idli, dosa, vada or just eat this yummy chutney as is.