### TranslatedIngredients: 2 cups Coriander (Dhania) Leaves,1 Green Bell Pepper (Capsicum),1 Rusk - (or bread crumbs),4 cloves Garlic,2 Green Chillies,2 tablespoon Raw Peanuts (Moongphali),1 tablespoon Sugar,2 teaspoons Lemon juice,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Chili Coriander and Capsicum Rusk Chutney Recipe, clean the coriander leaves thoroughly and wash it. Dry pat it and keep it asideDry roast the peanuts in a skillet till they turn crisp and golden. Crush them roughly between your palms and remove the peel.(if the peanuts had skin)Add all the ingredients of the Chili Coriander and Capsicum Rusk Chutney into a mixer grinder and grind it into smooth paste. Check the salt and spice and adjust to suit your taste. Once done, transfer the chutney into a serving bowl and serve.This Chili Coriander and Capsicum Rusk Chutney keeps well for a week when refrigerated.Serve the Coriander and Capsicum Rusk Chutney as a spread on top of Sabudana Vada or any tea time evening snack.
