ROASTED BLACK CHICKPEA CHUTNEY WITH PEANUTS

Roasted Black Chickpea Chutney with Peanuts image

Number Of Ingredients 7

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1/2 cup , roasted black garbanzo beans, (bhunae channae)
1/2 cup , dry-roasted unsalted peanut, , red skins removed
1/2 cup coarsely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, stemmed
1 to 2 tablespoon fresh lime juice or lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt, or to taste

Steps:

1. Rub off the black outer coating from the chickpeas (it comes off easily). In a spice or coffee grinder, grind together the chickpeas and peanuts until smooth.2. In a food processor or a blender, process together the cilantro, chili peppers, and lime juice, and then add the ground dal, peanuts, sugar, and salt. Process until well mixed. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze for up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves