AI-generated image
Rajkoti lili chutney
Green chilli and peanut chutney
રાજકોટની લીલી ચટણી: a hot, sweet-sour green chilli and peanut chutney with no coriander, which keeps for days
Rajkot is known across Gujarat for its green chutney, sold in little pouches by farsan shops and carried home by every visitor: a hot, smooth paste of green chillies and roasted peanuts with lemon, sugar and a pinch of turmeric, and no coriander at all, which is why it keeps a week in the fridge without turning dark. It is spread in sandwiches, spooned over khichiya papad and served with gathiya, dhokla and bhajiya. The common mistake is adding too much water, which dilutes the heat and makes it spoil faster. Chef's tip: grind it in short bursts so the blender doesn't heat the peanuts and turn the chutney oily.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the chutney
- 3 ½ oz green chilliesstalks removed, roughly chopped
- 2 ⅞ oz roasted peanutsskins rubbed off
- 4 tbsp lemon juice
- 2 tbsp sugar
- 1 tsp salt
- ¼ tsp ground turmeric
- 3 tbsp cold water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Put 2 ⅞ oz roasted peanuts in a small blender jar and grind to a coarse powder.
1 minStep 2: Add 3 ½ oz green chillies, 4 tbsp lemon juice, 2 tbsp sugar, 1 tsp salt and ¼ tsp ground turmeric and blend in short bursts, scraping down, until it starts to come together.
3 minStep 3: Add 3 tbsp cold water a spoon at a time and blend to a smooth, thick paste that holds its shape on a spoon. Taste: it should be fiercely hot, then sweet and sour.
3 minStep 4: Spoon into a clean jar, press flat and keep in the fridge for up to a week.
1 min
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rajkoti lili chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
