Chili Coriander and Capsicum Rusk Chutney Recipe

Step 1: To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it

Step 2: Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden

Step 3: Crush them roughly between your palms and remove the peel

Step 4: (if the peanuts had skin)Add all the ingredients of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into smooth paste

Step 5: Check the salt and spice and adjust to suit your taste

Step 6: Once done, transfer the chutney into a serving bowl and serve

Step 7: This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated

Step 8: Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack