Recipes - Peanut Chutney


½ cup tomato paste

2 tbsp. desiccated coconut

4 tbsp. peanut butter

2 tbsp. mashed green chillies

1 clove - garlic mashed

¼ ginger- grated

2 tsp, mustard seeds 

¼ tsp. turmeric

2 tbsp. onion paste





Heat the oil and put in the mustard seeds. After they sputter, add the garlic, ginger, onion paste and fry for few seconds.   Add the coconut and green chilly paste, salt, turmeric and tomato paste. When the paste leaves the side of the pan, add the peanut butter and switch off the stove.   Can be stored in the fridge for days.

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Title: Peanut Chutney

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