Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4-5 Servings

A quick to do recipe under 30 minutes which acts as a great way to add some whole some nuts on a daily basis in our meals especially for kids.
Nuts are nature’s way to add easy to absorb fats and proteins in our intake. So why shy of them. Did you know you can never over-eat on them because our bodies have a fully functional internal mechanism to tell us when it’s full , and it works perfectly well with raw, whole natural foods. So ditch the worry, and embrace natural fats through nuts and oil seeds.

Ingredients

1. Roasted Peanuts: 1 cup
2. Tomatoes: 2
3. Red chillies: 2 (add more per taste)
4. Sarson (Mustard) seeds: ½ tsp
5. Cold pressed coconut oil or other oil: 2 tsp
6. Green chillies: 2 (Optional)
7. Lime juice - 3 tsp (Optional)
8. Garlic - 2 pieces (optional; South Indians prefer adding Garlic)

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Method

TO ROAST PEANUTS

• Roast peanut in a wok.
• Keep on a plate, crush with hand, remove skin.
• Blow the skin away gently – yes that’s easy.
• Roasted peanuts ready.
• Keep this in bottle to make the chutneyin under 10 minutes as and when needed.

TO MAKE THE CHUTNEY:

• Heat the cold pressed oil in a pan. Add red chillies, mustard seeds (and garlic - optional) to the oil.You can dry roast the masalas too.
• Add the cut tomatoes to this.
• Stir fry until the tomatoes become soft.
• Move the mix to the mixer, add the peanuts and grind to paste.
• Green chilli can be added while grinding (optional).
• Add lime juice for better tangy taste (optional).
• Balance with some jaggery if needed (optional). Add more jaggery to make it sweet so that children will slurrp it up.

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Eating guide:

Food group: Veggies + nuts
Can be easily combined with other food groups (except fruits), and thus eaten with meals.
Nut based chutneys are great additions to children’s meals. This chutneycan act as a fresh quick-to-do replacement for ketchup, just add more jaggery.

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