RUSk Chutney 


My Mamiji makes this lip smacking Rusk Chutney, which we finish it off in no time at all. Try it today and trust me you will never stop making it.

Rusk Chutney is a unique mouth watering recipe. The Tangy, sweet chutney is one of my favourite chutney. It can be used to make sandwiches along with butter. I love serving this with Aloo bonda, Vada Pav, Sabudana Vada or any snack of that sort.



2 cups – Coriander leaves

1/2 – Capsicum, raw

2 nos – Rusk

6 to 7 – Garlic cloves

2 nos – Green chilly

2 tbsp. – Peanuts

1 tbsp. – Sugar

Juice of half lemon

Salt to taste

Clean the coriander leaves thoroughly and wash it. Dry pat it and keep it aside

Dry roast the peanuts till they turn reddish. Crush them roughly between your palms and remove the peel.

Add all the ingredients into a blender and grind it into smooth paste. Taste it and make sure that the chutney is a perfect balance of tanginess, sweet and spice.

Keeps well for a week when refrigerated.


Follow my blog MADaboutkitchen and my Facebook page MADaboutkitchen for regular updates . 


14 thoughts on “RUSk Chutney 

  1. HI Madhuri, first time here, and loving your blog! By Rusk, I think you mean the Tea Rusk we eat for breakfast? innovative! will def add it to my green chutney recipe next time. I bet it gives it a unique texture!

    btw, is there an email I can reach you at?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s