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Whole Wheat Rusk Chutney

Whole Wheat Rusk Chutney

Whole Wheat Rusk Chutney
Today’s post is about Rusk chutney which is basically a no cooking & no-oil chutney. This is something which I make often as all of us enjoy it. Rusks are combined with fresh coriander, capsicum, roasted peanuts, lemon juice and garlic.  
YouTube: https://www.youtube.com/watch?v=yyZMLrW4mwE
Pin:https://www.pinterest.com/pin/402931497897012357/
I adapted rusk chutney from Archana’s Kitchen quite some time back. I didn’t get a chance to post them so far. Recently DIP Foods sent me “Classic Rusks” to try out and I thought I must take this chance to post this recipe.
There is no cooking involved and hence it is ideal for bachelor's cooking.
The rusks are made out whole wheat flour, butter, sugar, salt & veg yeast. There are no eggs hence very ideal for pure vegetarians. The packaging is good and once opened must be transferred to a zip lock or airtight containers similar to any cookies.
Check out my other recipes with DIP Foods
http://www.neeskitchen.net/search/label/DIP%20Foods
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All the information about the product is based on my personal experience only.
Whole Wheat Rusk Chutney


Recipe: Whole wheat rusk chutney
Preparation Time : 10 mins
Yields : 1.5 Cups


Ingredients
Rusks – 2 (in total 50gms)
Capsicum – 1/2 cup
Garlic cloves - 4
Roasted peanuts – ¼ cup
Coriander Leaves – 1 small bunch
Lemon Juice – 4 tsp (or as needed)
Green Chili - 1
Salt to taste
Water – ¼ cup


Video

Preparation
1.      Chop capsicum, wash coriander & roast peanuts. Squeeze juice from lemon
2.      Blend all the ingredients.
3.      Serve as a dip to idly, dosa & many more.