Chaat Dipping Oil Recipe
by GBC Kitchen
3
10 minutes
Ingredients

  • 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
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