4 peanut thick chutney Recipes

honey, dijon mustard, peanuts, panko (japanese breadcrumbs), thick) chicken breast cutlets (about 1 lb), peach chutney

handful raw peanut. here we used peanuts just out the shell. niether roasted or fried. these peanuts are soaked over night and become softer., fine white mustard seeds, green chillies, mustard oil

water, salt, eggplants (approximately 3 lbs) or equivalent medium eggplants, peanut or corn oil, for deep frying, tomato/chickpea sauce, peanut oil, whole hot dried red chiles, whole brown mustard seeds, garlic, crushed and finely chopped, good-quality whole tomatoes, finely chopped, with the liquid, fresh curry leaves , if available. (i often substitute mint or basil as an alternative for a different flavor), cooked and drained chickpeas (or 1 15 oz can rinsed and drained ), salt, toasted and ground cumin seeds, toasted and ground coriander, ground turmeric, yogurt sauce, plain yogurt, salt, toasted ground cumin seeds, tamarind chutney, thick tamarind paste, sugar, salt, toasted and ground cumin seeds, a little sea salt and freshly ground black pepper, fresh mint or cilantro leaves