Peanut Chutney is a good substitute for coconut chutney. Unlike coconut chutney this peanut chutney won’t get spoiled, we can keep this in the fridge for 5 - 6 days. Here is quick and easy recipe.
Peanuts 1/3 cup
Shallots / Small Onions 12nos OR Onion - 1 medium size
Red chillies 2 / 3
Garlic 2 pearls
Tamerind 1 tsp
Salt to taste
Shallots / Small Onions 12nos OR Onion - 1 medium size
Red chillies 2 / 3
Garlic 2 pearls
Tamerind 1 tsp
Salt to taste
To temper
Gingelly Oil or Sunflower oil 2 tsp
Mustard Seeds 1/2 tsp
Urid dal 1/4 tsp
Curry leaves few
Asafoetida a pinch
Mustard Seeds 1/2 tsp
Urid dal 1/4 tsp
Curry leaves few
Asafoetida a pinch
Method
Dry roast peanuts till nice aroma rises and they turn slightly browned, remove the skin and set aside. Heat 1/2 tsp oil, add onion, garlic, red chillies and turmeric saute till slightly browned. Cool down and grind this along with peanuts to a medium paste.
Heat remaining 1/2 tsp oil and add the items listed under “to temper” and add it to the chutney. Add required salt and mix well to combine.
Peanut chutney is ready, serve with Idli, Dosa or Rice.
No comments:
Post a Comment