Try this Peanut Chutney recipe, or contribute your own.
Suggest a better descriptionRoast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover. Put all the ingredients, with the nuts, in a drygrinder. Grind very coarsely. Transfer the contents to a mortar and pestle. Pound till the oil shows on fingers on touching. Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bhajias. Store in a clean dry jar. Making time: 1/2 hour (excluding peanut cooling time) Makes: 2 cups Shelf life: 2-3 weeks.
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Serving Size: 1 Serving (486g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2754 | ||
Calories from Fat: 2012 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.6g | 298 % | |
Saturated Fat 31.1g | 155 % | |
Monounsaturated Fat 110.8g | ||
Polyunsanturated Fat 70.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 3668.7mg | 127 % | |
Potassium 3135.1mg | 83 % | |
Total Carbohydrate 129.1g | 38 % | |
Dietary Fiber 39.1g | 156 % | |
Sugars, other 90.1g | ||
Protein 107.7g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2754
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