QUICK AND TASTY PEANUT CHUTNEY
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Chutneys are best condiments to indian breakfast. Here is one of the popular chutney variety made with peanuts. They taste absolutely great with idly and dosa, they are kids friendly too. This chutney is quick, simple and can be prepared in no time.
Heat a pan with a teaspoon of oil, roast the peanuts and garlic until light brown. Then add the coconut and a coin sized of tamarind fry for few seconds. Once roasted remove from the stove, add the chili powder. I used chili powder, you can also use 2 whole red chilis depending upon the heat. Then blend the mixture by adding little water. Do not blend like a very fine paste. Chutneys are usually blended to a medium coarse texture. I added about half cup of water to bring it to a medium thick consistency. Next is the tempering part, Heat a pan with oil, once hot add the mustard and urad dhal, wait for the mustard to splutter now add curry leaves,fry until crisp. Pour the tempered oil on top of the chutney, mix and serve. This chutney is a perfect accompainment for idlis and dosa. Peanut chutneys can be refrigerated for upto 3 days.
NOTE
Chutneys are best condiments to indian breakfast. Here is one of the popular chutney variety made with peanuts. They taste absolutely great with idly and dosa, they are kids friendly too. This chutney is quick, simple and can be prepared in no time.
Peanuts - half cup
garlic - 3 cloves
tamarind - a coin size
coconut - 2 tablespoon grated or sliced
chili powder - half teaspoon
for tempering
oil - 1 tablespoon
mustard seeds - 1 teaspoon
urad dhal - 1/2 teaspoon
curry leaves - few
Heat a pan with a teaspoon of oil, roast the peanuts and garlic until light brown. Then add the coconut and a coin sized of tamarind fry for few seconds. Once roasted remove from the stove, add the chili powder. I used chili powder, you can also use 2 whole red chilis depending upon the heat. Then blend the mixture by adding little water. Do not blend like a very fine paste. Chutneys are usually blended to a medium coarse texture. I added about half cup of water to bring it to a medium thick consistency. Next is the tempering part, Heat a pan with oil, once hot add the mustard and urad dhal, wait for the mustard to splutter now add curry leaves,fry until crisp. Pour the tempered oil on top of the chutney, mix and serve. This chutney is a perfect accompainment for idlis and dosa. Peanut chutneys can be refrigerated for upto 3 days.
NOTE
- Do not add the grinded chutney to the tempered oil when it is in the hot pan, as the chutney is not supposed to cook, instead add the tempered oil to the chutney.
- This peanut chutney can also be made without coconut.
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