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.