Phalahari Mungfali Til Chutney | Peanuts Sesame Chutney | Navratri Vrat Recipes
Phalahari Mungfali Til Chutney, Vrat Ki Chatni, Peanut Sesame Chutney is delicious chutney suitable for fasting (vrat/upwas) or with idli-dosa or any tiffin items. If you like peanut chutney then you will love this one too, sesame makes this chutney creamy and tasty. This is another chutney that I make often other than my peanut chutney, onion tomato chutney. The best thing about this chutney is it's suitable for everyday and also while fasting (vrat/upwas).
If you don't eat red chili or red chili powder while fasting then add green chili or pepper corns and I have used normal salt in this particular instances you have to replace it with sendha namak which I have mentioned in the ingredients. You can have this chutney with cheela, paratha, poori, vada/bada, thalipeeth or anything that you making during fasting and it's requires a side dish.
We can do lot of variations in this chutney like we can also add 2-3 tbsp of grated fresh coconut or if not making this during fasting or vrat then add 1-2 pods of garlic and if you don't have tamarind (imli) then add 1 tbsp of lemon juice. Sesame is high in calcium and peanut o fcourse is high in minerals, antioxidants, vitamins so this chutney is quite nutritious compare to any other chutney and also it's tasty.
You can also check other Navratri Vrat/Upwas (fasting) recipes
- Sabudana Thalipeeth
- Sabudadna Tikki
- Phalahari Aloo Poori
- Phalahari Hari Chutney
- Phalahari Fruit Salaad
- Coconut/Nariyal Ladoo
Phalahari Mungfali Til Chutney | Peanuts Sesame Chutney | Navratri Vrat RecipesPhalahari Mungfali Til Chatni or Peanut Sesame Chutney for Navratri fasting or Vrat.
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|Serves:||3 to 4|
- 1/2 Cup - Peanut/Mungfali
- 1/4 Cup - Sesame Seeds/Til
- 5-6 - Dry Red Chili
- 1 tsp - Tamarind/Imli
- 1 tsp - Oil
- 1 tsp - Cumin Seeds/Jeera
- To Taste - Sendha Namak/Rock Salt
- 1 tsp - Oil
- 1/2 tsp - Mustard Seeds
- 5 or 6 - Curry Leaves
- Heat oil in a wok or pan and add cumin seeds and allow to splutter. Add peanuts, dry red chili (if using) and saute for 1-2 minute in slow flame until peanuts becomes golden brown.
- Add sesame seeds and saute for another minute or until it starts to pop, remove in a plate and allow to cool.
- Grind roasted ingredients with tamarind, sendha namak (rock salt) with little water to smooth paste (added chili powder instead of dry red chili).
- In a small pan heat 1 tsp oil add mustard seeds and let them splutter, add curry leaves and saute until dal becomes golden brown, pour over prepared chutney.
- Replace dry red chili or red chili powder with green chili or peppercorns, if you doesn't eat red chili in fasting.
- You can replace tamarind (imli) with lemon juice.
- You can skip tempering or tadka.
- Add 2-3 tbsp of grated fresh coconut while grinding for variety.
- While not making during fasting you can add table salt and also you can add a pinch of asafoetida/hing.
Enjoy the healthy and delicious chutney.
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