This peanut chutney almost has a hummus like taste. It is refreshing and light and very quick to make.
To a pan add about two tablespoons of oil and fry two table spoons of channa dal, two table spoons of raw ground nuts, one green chilly and two flakes of garlic. After frying on a low flame for five minutes grind all the above with a small ball of tamarind. Keep this aside. Now we have to temper the chutney. Heat some oil and add two pinches of hing, and a mixed table spoon of channa dal, urad dal, mustard seeds and one green chilly. Pour this mixture over the ground chutney. Enjoy.
Chutney of curry leaves My cook, Xavier Das has been making a new chutney each day. I thought I would share some of his recipes with you. When one thinks…
Hello!
Fr. Warner D'Souza is a Catholic priest of the Archdiocese of Bombay. He has served in the parishes of St Michael's (Mahim), St Paul's (Dadar East), Our Lady of Mount Carmel, (Bandra), a ten year stint as priest-in-charge at St Jude Church (Malad East) and at present is the Parish Priest at St Stephen's Church (Cumballa Hill). He is also the Director of the Archdiocesan Heritage Museum and is the co-ordinator of the Committee for the Promotion and Preservation of the Artistic and Historic Patrimony of the Church.