Gluten Free | Low GI | Low Carb | Grain Free
Yield – 150 gms
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Tamarind | ½ Inch piece | <50 | Low |
| Sunflower Seeds | ¼ Cup | <20 | Very Low |
| Kashmiri Chilies | 1 in number. | 0 | Nil |
| Cumin Seeds | A pinch | <10 | Negligible |
| Salt | As per taste | 0 | Nil |
| Yoghurt (full fat) | 1 Tbsp. | <50 | Low |
| Non- Refined Oil (Groundnut, Sesame or Coconut) | ½ Tsp. | 0 | Nil |
| Mustard Seeds | 1/8 Tsp. | <10 | Negligible |
| Curry Leaves | 3-4 leaves | <10 | Negligible |
| Red Chili (dried) | 3 in number, broken | 0 | Nil |
| Cumin Seeds | A pinch | <10 | Negligible |
| Urad Dal | A pinch | <50 | Low |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Clean the sunflower seeds and roast well till it turns golden, keep aside.
- In a pan heat the oil; add kashmiri chili, cumin seeds, tamarind and fry for a few seconds. Do not dispose the oil.
- Strain the chili and cumin seeds and place in a grinder. Now grind to make a powder. Add in sunflower seeds, once cooled, and grind all into a powder.
- To make a smooth paste, add in the yoghurt, strained tamarind and salt and blend further. Keep aside in a bowl.
- In the same oil add the mustard seeds; curry leaves, dried red chili, urad dal and additional cumin seeds. As soon as the mustard seeds begin spluttering switch of heat and add the mix into the sunflower paste.
- Chutney is ready to accompany your snack! Garnish with fresh coriander leaves and toasted sunflower seeds.
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