1. Roast groundnuts and remove skin
2. Roast sesame seeds
3. Hold dry coconut over fire with a pair of tongs for a few minutes.
4. Grind together groundnut, coconut, green chillies, jaggery, sesame seeds, tamarind and salt.
5. Heat oil, add asafoetida, cumin and mustard. When the seeds crackle, pour over prepared chutney and mix well.
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