How to make peanut chutney
1
firstly, in a pan dry roast ½ cup peanuts on low flame.
2
once the peanuts are roasted well, separate the skin.
3
add ½ cup putani and continue to roast for a minute.
4
cool completely, and transfer to a mixi jar.
5
add 4 chilli, small ball sized tamarind and ½ tsp salt.
6
further, add ½ cup water and blend to smooth paste.
7
add water in batches and blend to a smooth paste.
8
transfer the chutney to a large bowl and water as required adjusting the consistency.
9
now prepare the tempering by heating 3 tsp oil.
10
splutter, ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
11
pour the tempering over the chutney and mix well.
12
finally, peanut chutney recipe is ready to enjoy with idli, dosa and vada.
How to make onion tomato chutney
1
firstly, heat 3 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal and 4 dried red chilli.
2
saute on low flame until the lentils turn golden brown.
3
now add ½ onion, 1 inch ginger and 2 clove garlic. saute until onions shrink slightly.
4
further, add 1½ cup tomato and saute until the tomatoes soften.
5
cool completely, and transfer to the mixi.
6
add small ball sized tamarind, ½ tsp salt and ½ cup water.
7
blend to a smooth paste.
8
transfer the chutney to a large bowl and water as required adjusting the consistency.
9
pour the tempering over the chutney and mix well.
10
finally, onion tomato chutney recipe is ready to enjoy with idli, dosa and vada.
Video
Notes
- firstly, make sure to roast the peanuts well else there will be raw flavour in chutney.
- also, the chutney thickens after some time, make sure to adjust the consistency as required before serving.
- additionally, adjust the amount of chill to the spice level you are looking for.
- finally, no coconut chutney recipe tastes great when served spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/