Chili Coriander and Capsicum Rusk Chutney Recipe
A diabetic friendly Indian recipe with coriander (dhania) leaves, green bell pepper (capsicum), rusk - (or bread crumbs). Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1) - 2
Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden
raw peanuts (moongphali)(2 tablespoon) - 3
Crush them roughly between your palms and remove the peel
- 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
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1)raw peanuts (moongphali)(2 tablespoon) - 5
Check the salt and spice and adjust to suit your taste
salt - to taste - 6
Once done, transfer the chutney into a serving bowl and serve
- 7
This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1) - 8
Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1)
Nutrition Facts
Per serving
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Chili Coriander and Capsicum Rusk Chutney Recipe
A diabetic friendly Indian recipe with coriander (dhania) leaves, green bell pepper (capsicum), rusk - (or bread crumbs). Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
8 steps- 1
To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1) - 2
Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden
raw peanuts (moongphali)(2 tablespoon) - 3
Crush them roughly between your palms and remove the peel
- 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
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1)raw peanuts (moongphali)(2 tablespoon) - 5
Check the salt and spice and adjust to suit your taste
salt - to taste - 6
Once done, transfer the chutney into a serving bowl and serve
- 7
This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1) - 8
Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack
coriander (dhania) leaves(2 cups)rusk - (or bread crumbs)(1)
About this recipe
A diabetic friendly Indian recipe with coriander (dhania) leaves, green bell pepper (capsicum), rusk - (or bread crumbs). Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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