Ingredients
0
Instructions
Cooking Steps
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
Community Reviews & Results
Kunal Chandra Saxena
"Prepped this during a busy workday, and Chili Coriander and Capsicum Rusk Chutney Recipe has quickly become a household favorite. It has just the right amount of seasoning to keep things light yet tasty. Will be making this again very soon."
Sameer Dev Ghosh
"Making this regularly for dinner, and Chili Coriander and Capsicum Rusk Chutney Recipe fits my dietary needs perfectly without feeling like compromise food. It kept me full for hours without causing any heaviness or acidity. Giving this five stars for ease of prep and fantastic taste!"
Ashita Saran Tiwari
"Cooked this 3 days ago, and this Chili Coriander and Capsicum Rusk Chutney Recipe recipe exceeded all my expectations. It kept me full for hours without causing any heaviness or acidity. Will be making this again very soon."
Pankaj Saran Rustagi
"My dietitian recently added this to my plan, and this health-focused Chili Coriander and Capsicum Rusk Chutney Recipe blew me away with its authentic flavor. The texture was amazingly soft, aromatic, and very satisfying. Giving this five stars for ease of prep and fantastic taste!"