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 Recipes

Phalahari Mungfali Til Chatni or Peanut Sesame Chutney for Navratri fasting or Vrat.

Author:	Priti	Category:	Accompaniment	Cuisine:	North Indian
Prep Time:	5 Mins	Cook Time:	5 Mins	Total Time:	10 Mins
Serves:	3 to 4

Ingredients:

• 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
For Tempering/Tadka
• 1 tsp - Oil
• 1/2 tsp - Mustard Seeds
• 5 or 6 - Curry Leaves

Method:

1. 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.

2. Add sesame seeds and saute for another minute or until it starts to pop, remove in a plate and allow to cool.
3. Grind roasted ingredients with tamarind, sendha namak (rock salt) with little water to smooth paste (added chili powder instead of dry red chili).

4. 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.

Serve chutney with anything of choice.

Variations

1. Replace dry red chili or red chili powder with green chili or peppercorns, if you doesn't eat red chili in fasting.
2. You can replace tamarind (imli) with lemon juice.
3. You can skip tempering or tadka.
4. Add 2-3 tbsp of grated fresh coconut while grinding for variety.
5. 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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