Peanut Chutney Recipe:
Peanut Chutney, a flexible and simple-to-make zesty chutney, is a must-have backup in south Indian food. It can be of two sorts, damp and dry. This recipe is for making damp shelled nut chutney for dosa and idli and it can be utilized either as spread or as an accompaniment.
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Ingredients:
| 1/2 cup Roasted Peanuts, skin removed |
| 3 Garlic Cloves |
| 1/4 teaspoon Tamarind Paste |
| 4 Dry Red Chillies |
| 1/2 teaspoon Mustard Seeds |
| 4-5 Curry Leaves |
| 2 teaspoons Oil |
| 1/2 cup Water |
| Salt |
Directions:
1. Take roasted peanuts, garlic, 3 dry ruddy chilies, tamarind glue, and salt in a chutney jostle of grinder.
2. Crush them together to make a medium coarse powder.
3. Include 1/2 cup water and crush once more until a smooth paste. Exchange the paste to a serving bowl and continue to plan tempering.
4. Warm oil in a little skillet. Break 1 dry ruddy chili into two pieces. Include mustard seeds; when they begin to crackle, include curry leaves and the remaining 1 dry ruddy chili. Sauté for 10 seconds and turn off the flame.
5. Pour the hardening over chutney paste. Chutney is presently prepared to be served with steamed idli and dosa.
Tips and Variations:
- If roasted peanuts are not accessible, at that point you can dry cook them over a moo fire in a heavy-based dish for 7-8 minutes. Let them cool for 3-4 minutes and expel the skin.
- Increase or diminish the sum of ruddy chilies to make them more or less hot individually. Including more chilies will make it Andhra-style zesty-shelled nut chutney.
- You can avoid topping it up with mustard seeds hardening if you are going to utilize it as it were for making dosa.
Taste: Spicy
Serving Ideas: It can be served with south Indian dishes like steamed rice, rava idli, rice idli, plain dosa, masala dosa, medu vada, etc. Appreciate it as a fiery condiment with rasam-rice or sambhar-rice.