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Peanut Chutney- Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.9114
Energy (kCal)872.135
Carbohydrates (g)33.8783
Total fats (g)72.0053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. dry roast the peanuts until light brown and deskin the nuts or buy dry roasted salted peanuts without skin. | 2. Heat oil in a pan and saute onion, chillies and tamarind until soft and soggy. allow the mixture to cool. | 3. Now grind the peanuts and the sauted mixture in a blender. add few tsp of water if needed. Add salt to the mixture. | 4. TEMPERING - Add mustard, urad dal and asafetida in hot oil and fry for a minute. Then pour over the tempering into the chutney and serve. | 5. Small Tip - This chutney is good even with out tempering. Mix the blended mixture to hot rice and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut 1 cup 827.82 23.5498 37.668 71.8904
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    green chilies 3 -4 0.0 0.0 0.0 0.0
    pod sized tamarind - - - -
    mustard 1 teaspoon 0.315 0.0545 0.0334 0.0049
    urad dal 1 teaspoon - - - -
    asafoetida powder 1 pinch - - - -
    oil 3 -5 0.0 0.0 0.0 0.0
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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