Fire(y) Wood for Click -Wood at Jugalbandi
A handful of roasted peanuts (with or without skin), some red hot dry chillies, some garlic pods and salt; pound them together, not in the mixer but in a mortar and pestel; that’s it-the hot fiery chutney is ready.
Serve with Bhakri, Chapati or sprinkle on Khakras. Add a little peanut oil to the Chutney if you like before serving.
looks so traditionl specially with the soop…
thank you dear madhuli. this recipe is so simple? had no idea. i love this chutney and will try it soon.
Very traditional picture. Love it!! I am seeing that thing where u kept the peanuts after a long time.. we call in “kulo” in Bengal.
that is a nice click… makes me nostalgic… reminds me of my childhood and my grandma’s place village
kasalaa sahee photo aahe!
maajhyaakaDe paN aahe soop aaNi musaLi aaNi baDagi 🙂 mI paN asaach phoTo paaThavaNaar hote paN aataa naahI paaThavat 😉
Reminds me of living with my grand mother in her beautiful mansion. Great capture for the click
The recipe of Dadape Pohe made me reminisce my gatronomical experiences which I have long forgotten.
Look forward to more such recipes
hey was so wanting the recipe , just asked my mom abt it 🙂 i love this chutney
This chutney recipe is really very interesting. I have also gone through this rakhi gifting site, it has nice gifts for rakhi.
http://www.rakhi-gifts.com/
nice recipe..tastey one…
chutney recipe is quite simple yet it seems ii is fiery. may i know the reason not grind it in mixture machine? thanks
Simple, yet great recipe. I’ll give it a try.
have fun cooking.
shveta
hi
thanks for this recipe.
very different one. i’m going to try it out soon
any particular reason why only a mortar and pestle is used?
do u have more chutney recipes with a mortar and pestle. i love the flavor of pounding fresh rather than using a blender.
thanks!!!