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.

  

Ingredients 

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
Method

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.

 

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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?

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