Sugar Snap Peas Chutney

On the whole, any green peas are full of nutrients. They provide so many vitamins, minerals, protein and dietary fiber. They even help in building strong bones.

I previously made a curry out of these sugar snap peas, but no one at our home liked the taste of it as they are so hard to chew. So I have decided to try making chutney with these peas and believe me, it turned out to be a hit. It tasted so good than curry.

Ingredients:

• 1 cup Sugar Snap Peas, cut into small pieces
• 2 tsp desiccated Coconut
• 2 tsp roasted Red Chili Powder or according to individual taste
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp of Bengal Gram (Chana Dal) and Black Gram (Urad Dal)
• ½ cup Curry Leaves
• 1 tsp Oil
• ½ tsp Tamarind Pulp
• Salt and water as required

Preparation:

In a pan heat the oil and add the mustard seeds. When they splutter, add the cumin, Bengal and Black grams and fry well until the dals turn into golden brown color.

Add the sugar snap peas along with some water and cover. After some time remove the cover and fry well. Once the water is completely absorbed add the coconut powder and curry leaves and fry well again. Switch off the flame and let the contents cool.

When they are cool, grind them into a smooth paste along with the tamarind pulp, red chili powder and salt by adding very little water. Adjust the salt and chili powder as needed.
This chutney goes well with rice, dosas. I even use it with chapathis by adding some plain yogurt to it. It even tastes good when applied to sandwiches.