A few days ago I posted the recipe of Coriander tomato chutney which is my favorite chutney recipe from North India. Today, I am sharing my favorite chutney recipe from South India – Peanut Chutney also called Moongphali ki chutney or palli chutney. This vegan chutney is served with a lot of South Indian dishes mainly breakfast dishes like Idli, vada, dosa, uttapam, and paniyaram.
Ingredient notes
Step 2: In the same pan add some roughly chopped onion and garlic. Saute until they start turning brown. Step 3: Add dried red chilies and cumin seeds. Saute for 2-3 minutes. Step 4: Add tamarind and saute for a minute.
Step: 5: Add asafoetida and saute for a few seconds. It gets burned very past so don’t overcook it. Step 6: Add salt, mix, and switch off the stove. Allow the mixture to reach room temperature. Step 7: Put roasted peanuts and onion mix in a grinding jar. Step 8: Add water. Step: 9: Grind to make a paste. Transfer to a serving bowl. Step 10: Heat some more oil in a pan. Break dried red chilies into smaller pieces and add to the oil along with black mustard seeds, and urad dal. Saute until the urad dal starts turning brown. Step 11: Add curry leaves and saute for about a minute. Step 12: Pour the mixture over chutney and mix. Your delicious and flavorful groundnut chutney is ready to be served! You can also spread it like peanut butter on a crisp toast. Don’t temper before freezing, just freeze the paste. When you want to use it, take out the frozen chutney, thaw it and then allow reaching room temperature. If it’s too thick, add some warm water and blend. Temper with spices to get the fresh flavor.
Recipe
