Peanut Chutney with a minty twist




Ingredients:

Chutney
Dry Red Chili6
Jeera Powder1 tsp
Mint (Dried)2 tsp
Oil2 tsp
Onion (Chopped)3/4 cup
Peanuts (Unsalted, toasted)1/2 cup
Rock SaltTo Taste
Sesame Seeds1 tbsp
Water1/2 cup

Tempering
AsafoetidaA pinch
Curry Leaves5 - 10
Dry Red Chilli2
Mustard Seeds2 tsp
Oil1 tbsp
Urad dal1 tsp

Method:
  1. Prep the ingredients: Heat oil in a pan, add the chopped onions and cook till they become translucent. Let the onions cool before you grind them.
  2. Grind the chutney: Grind all the chutney ingredients by adding very little water a time till the all the ingredients bind to a thick paste like consistency. Transfer the contents to a bowl. Make sure you taste to ensure the salt is right. 
  3. Season / Temper: Add oil in a pan and drop in the mustard seeds and curry leaves in the oil. once the mustard seeds sputter, add the asafoetida, dry red chilies and urad dal. Saute for a few seconds and then add this mixture to the chutney.
  4. Serve the chutney with dosa, idli or pongal. 

Notes:
  1. Use fresh mint leaves if you have them. If using fresh mint leaves, take 1/2 cup of mint leaves and once the onions have cooked, add the mint leaves to the onion and let it wilt for around 1 minute so it lets out a nice strong aroma. 
  2. Tempering is optional. 
  3. Add in water to adjust the consistency of the chutney meets your taste.
  4. Check out the pongal recipe here. 

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