Name: Rusk Chutney recipe by Neeru Srikanth at BetterButter
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 3
Ingredients: Rusks – 4 (in total 50gms); Capsicum – 1/2; garlic cloves - 4; Peanuts – ¼ cup; Coriander Leaves – 1 small bunch; Green chili - 1; Lemon Juice – 4 tsp (or as needed); Salt to taste; Water – ¼ cup

ABOUT Rusk Chutney RECIPE

Chutney is essential for many South India tiffins. Rusk chutney is a quick and easy way to prepare chutneys when you are running out of time during busy morning hours. It goes very well with idli and dosas.

Ingredients Serving: 3

Rusks – 4 (in total 50gms)
Capsicum – 1/2
garlic cloves - 4
Peanuts – ¼ cup
Coriander Leaves – 1 small bunch
Green chili - 1
Lemon Juice – 4 tsp (or as needed)
Salt to taste
Water – ¼ cup

Instructions

Start preparing the rusk chutney by dry roasting of peanuts. Remove the skin and set aside.
Chop capsicum into big cubes.
Take a mixie and grind together, Rusks, capsicum, garlic cloves, roasted peanuts, coriander leaves, green chili, salt and water.
Take out from the mixer and transfer it to a serving bowl. Squeeze lemon juice and mix well.
Serve with idli and dosas.

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