Go Back
+ servings
Farali Chutney in a glass jar with a tempering of mustard seeds and curry leaves. Seen in the background is a small bowl or peanuts and sesame seeds and a blue and white napkin

Farali Peanut Sesame and Curd Chutney

Farali Peanut Sesame and Curd Chutney is a simple, quick protein and fibre-rich chutney perfect for your fasting, vrat or upvas on Navaratri, Ekadashi, Mahashivaratri or any other day.
No ratings yet
Print Pin Save
Course: Condiments
Cuisine: Indian
Keyword: Chutney, Curd, Fasting Recipes, Indian Fasting Recipes, Peanuts, Sesame Seeds, Vrat
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1 Cup
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 1/2 cup - 80 grams Peanuts
  • 1 tablespoon - 10 grams Sesame Seeds
  • 1 teaspoon Cumin seeds
  • 2-3 Green chillies (To taste)
  • Salt to taste
  • 2 tablespoon - 60 grams Fresh Yogurt/curd
  • Water as required to adjust the consistency. (One can even use curd water here)

Tempering (Optional)

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 7-8 curry leaves

Instructions

  • Add the peanuts and sesame seeds in a heavy wok or a pan
    Peanuts and Sesame ready to be roated
  • Dry roast the peanuts and sesame seeds on slow for 4-5 minutes.
    Roasted Peanuts and Sesame seeds
  • If you want to remove the skin of the peanuts, dry roast them separately.
  • To remove the skin, let it cool completely. Grab a handful of peanuts in between your hands and give a rub, the skin will come off.
  • Alternatively one can rub the peanuts in a clean muslin cloth. The skin will be removed. Discard the skin. (I have used the skin as well)
  • Once the peanuts and sesame seeds are cooled down add them to a mixer grinder jar.
  • Add in the yogurt/curd, cumin seeds, green chilli and salt.
    Adding of ingredients in mixer grinder
  • Grind to a smooth consistency by adding little water at a time.

Tempering

  • Heat oil in a small heavy wok or a pan.
  • Once hot, add mustard seeds.
  • Let it crackle.
  • Add curry leaves and fry them for a few seconds.
    Tempering for Chutney
  • Pour the tempering mixture on the Farali Peanut, Sesame and Curd Chutney

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • One can add coriander leaves too Red chilli can be added too.
  • The chutney stays good for 2-3 days in the fridge.
  • Either Curd or unsweetened Yogurt can be used.
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu