Do you wonder how south Indian restaurants serve different types of chutneys with their meals? It is because south Indian food tastes excellent with chutneys, whether it is mint or coconut. Today with this article, we are here to unroll the recipe of two authentic and unique flavoured chutneys. Here is the recipe for it.
Peanut Chutney
Peanut or groundnut chutney is an excellent substitute for coconut chutney. It’s delicious, quick and ready in less than 10 minutes. The peanut chutney is thick, nutty, creamy, and you can serve it with classic south Indian dosa, idli, or vada.
Ingredients you need for peanut chutney:
- 1 cup peanuts (roasted and unskinned)
- 4-5 garlic cloves
- ¼ teaspoon tamarind extract
- 2-3 green chilli
- 2-3 dry red chilli
- ½ teaspoon mustard seeds
- 4-5 curry leaves
- 1 teaspoon chana dal
- 2 tablespoon mustard oil
- Salt
- ½ cup water
Instructions:
- In a grinder, take roasted peanuts, garlic, tamarind extract, green chilli, salt, and grind them all to make a medium-coarse powder.
- Now add ½ cup water and grind it again until you get a smooth, creamy texture. Transfer the pasta to a serving bowl and proceed to prepare the tempering.
- Heat oil in a pan. Temper red dry chilli into two pieces, add chana dal, mustard seeds. Once they start crackling, add curry leaves. Saute for 5-10 seconds and turn off the flame.
- Pour the tempering (tadka) over the paste. And your peanut chutney is ready.
Serve with dosa or any south Indian cuisine.
Tomato Chutney
Tomato chutney is a tasty and tangy south Indian chutney made from tomatoes, onion, and spices. The chutney in South India is also known as ‘thakkali chutney’. You can have this chutney as achar (pickle). It's easy to make with essential kitchen ingredients.
Ingredients you need for tomato chutney:
- 2 tbsp mustard oil
- 1 ⅕ teaspoon chana dal
- 5-6 garlic cloves
- 1 small onion (chopped)
- 3-4 dried red chillies
- 2 large tomatoes (chopped)
- ½ teaspoon salt (according to taste)
- ¼ teaspoon Kashmiri red chilli powder (optional, using for bright colour)
For tempering:
- 1 tablespoon mustard oil
- ¼ teaspoon mustard seeds
- Pinch of asafoetida (hing)
- 6-7 curry leaves
Instructions:
- Take a pan/ kadhai and heat the oil on a medium flame. Add chana dal and cooks it for around 4-5 minutes or until the dal turns golden in colour. Clear out the dal and keep it aside.
- Now in the same pan, add garlic, onion, and dried red chillies. Cook until the onions are soft. Then add tomatoes and salt to the pan and stir properly.
- Cook more for 6-7 minutes till tomatoes turn soft and mushy.
- Take a blender and transfer the mixture to the blender along with the roasted chana dal.
- Grind to make a smooth paste. After 1 round of blending, add ¼ teaspoon Kashmiri red chilli powder and grind again.
- Transfer the chutney to the bowl. And heat the pan for tempering.
- Add mustard seeds and let them crackle. Then add curry leaves and hing. Saute for a minute till the curry leaves turn a little crispy.
- Pour the tempering into the tomato chutney and mix.
Enjoy south Indian-style tomato chutney with parathas, pakoras, dosa, or idli.
