Chaat dipping oil
by GBC Kitchen
Ingredients
Metric
Imperial
- 150ml of mustard oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 small red onion, finely chopped
- 1 small green chilli, finely chopped
- 50g of roasted peanuts, coarsely ground
- 1 tbsp of tamarind paste
- 1 tbsp of fresh coriander, chopped
- 1/2 tsp chaat masala
- 1/2 unwaxed lime, juiced
- 1 pinch of sea salt
SAVE RECIPE
Method
1
Warm the mustard oil in a small pan over medium heat. Add the cumin, coriander and fennel seeds, and toast until fragrant, about 2-3 minutes. Remove from heat and let cool slightly
- 150ml of mustard oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
2
In a bowl, combine the red onion, green chilli, peanuts, tamarind paste, coriander, chaat masala and lime juice
- 1 small red onion, finely chopped
- 1 small green chilli, finely chopped
- 50g of roasted peanuts, coarsely ground
- 1 tbsp of tamarind paste
- 1 tbsp of fresh coriander, chopped
- 1/2 tsp chaat masala
- 1/2 unwaxed lime, juiced
3
Once the oil is cooler, stir it into the peanut mixture. Season with salt and adjust the tanginess with more lime or tamarind, if needed
- 1 pinch of sea salt
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