Chutneys are soul of Indian cuisine as they bring instant flavors to any boring food. Many recipes are incomplete without condiments like chutneys. I always have many kinds of chutneys in my freezer anytime I crave for something spicy. If you make some Dosa, Vadas or pakoras, chutney has to be there. Variety of chutneys are prepared to acompany many meals. Sometimes, 2-3 combination of chutneys are served.
This protein rich peanut chutney is made regularly at home for breakfast just like in most Andhraites homes. I love to spread on a bread toast as well.
Variations occur for making chutneys and I have my own way of making it. I use the following ingredients:
Dry red chilies 3 Medium
Red bell pepper 1 Large
Peanuts 1⁄2 Cup (8 tbs), roasted
Soft chilies 3 Small
Garlic cloves 5 Medium
Date and tamarind chutney 1 1⁄2 Tablespoon
Oil 3 Tablespoon
Mustard seeds 1 Teaspoon (Optional)
Cumin seeds 1 Teaspoon (Optional)
Making of chutney:
Grind peanuts in a blender to a smooth powder.
2. Cut the red bell pepper roughly and chop garlic roughly.
3. In a nonstick pot heat oil medium high and sauté garlic until it turns slightly golden in color.
4. Add bell pepper, red chilies and salt to taste and toss the pot.
5. Let it cool down completely, then add it to the jar containing the ground peanuts and blend with cover.
6. Then add and mix date and tamarind chutney in the blender.
7. Remove on to a cup or a bowl, if desired give a tempering of mustard seeds and cumin seeds in hot oil and serve.
- 1 big red bell peppers (Capsicum - Simla Mirch) - If not available, use tomato
- 2-3 red chillies
- 4-6 garlic cloves
- 1/2 cup Roasted Peanuts (Mumphali)
- 2 tsp Oil
- Salt to taste
- Heat about 1 to 2 tablespoons of oil in a skillet.
- Add and roast the cut vegetables on high heat. Add salt The vegetables should be very well browned and soft. Remove them from heat and allow to cool.
- Grind peanut to powder. Add cooled mixture into the grinder and grind again till smooth along with peanut. Add water if needed to prepare smooth paste. Serve this chutney with Dosa, Idli, and more.