INGREDIENTS & DIRECTIONS:

Mix together and set aside:
1/2 cup yogurt
1/2 cup water
1 Tablespoon sour cream
1 Tablespoon Peanut Chutney (see below)
1/2 teaspoon salt
In a small saucepan, heat until the seeds pop:
1/2-1 Tablespoon vegetable oil
pinch hing
1 teaspoon fresh coriander leaves (cilantro), chopped
1/2 teaspoon cumin/mustard/sesame seed mixture
1/4 teaspoon turmeric
1/8 teaspoon hot red pepper powder
1 clove garlic, minced
Pour the hot spice mixture into the yogurt mixture, and add:
1/2 teaspoon sugar
more water as needed to make the consistency either like heavy cream or a thin paste
Stir well, breaking up any lumps to make a smooth consistency. This chutney goes very well with Tomato Pancakes or with Sweet Filled Paratha.
Below is the recipe for Peanut Chutney in the amount needed for this recipe. The full recipe is also in the book.
Grind together into a fine powder:
1 Tablespoon roasted peanuts
1/4 teaspoon cumin/coriander powder
pinch hot red pepper powder
pinch salt
pinch hing

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