Step 1 Wash the tomatoes. To make tomato peanut chutney, first wash the tomatoes, green chilli, and red chilli, and finely chop them. Also, peel the garlic cloves and …
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South Indian style Peanut Chutney made with peanuts, chana dal, tamarind! This quick and easy chutney makes the perfect accompaniment to idli and dosa. In a pan, heat 1 tablespoon oil and then add raw peanuts to the pan. Roast the peanuts on low heat for 3 to 4 minutes, stirring often.
In this customized Indian garlic chutney recipe, garlic, soaked red chillies and coconut are first sautéed in oil and then crushed with tamarind pulp to make delicious chutney having complex hot, sour and spicy taste. Heat 1 teaspoon oil in a pan.
Heat 1 tsp oil in a pan. Fry green chilies, dal & garlic until the dal turns golden. Remove and set aside. You can also add garlic directly to the chutney jar without frying. Add peanuts & fry on a medium flame until golden and aromatic. Not only the skin of the peanuts, but also the nut has to turn slightly golden to bring out the aroma.
Groundnut is just another term for peanuts & are used in South Indian cuisine to make curries, chutney and even podi. Peanut chutney is made regularly in my home just like in most Telugu speaking homes. It is so much convenient to make this thick, creamy and delicious chutney anytime as it does not need coconut.