Peanut chutney: How to make Tamarind peanut chutney recipe2017-07-05
- Cuisine: Bengali Recipes, Indian Recipes
- Course: Chutney Recipes, Healthy Recipes, Iron rich Recipes, Mango Recipes, Veg Recipes
- Skill Level: Moderate
- Add to favorites
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
Peanut chutney with tamarind recipe:
The famous Hyderabadi Phalli Ki Chutney or palli chutney that we can serve with rice, roti, idli and dosa. The Tamarind Peanut Chutney is even called Tamarind nuts Chutney or simply Ripen Peanuts Chutney in few parts of the country. The dish can also be made as Sweet Tamarind Chutney and can even be mixed with coconut for an immense essence as Peanut Chutney with Coconut. The Tamarind Chutney for Chaat is also popular throughout. When the dish gets mixed up with juicy tomatoes it is even more cherishing and is simply called sweet Peanut Chutney or groundnut chutney or Verusenaga Pachadi in South.
The dish requires basic ingredients which is always available at our kitchen and we can also prepare it by few simple steps. The preparation time of the dish is less than 15 minutes and does not require any expertise. The popular Phalli Ki Chutney is a must side dish for the people of Southern India and by people all parts of the country will enjoy the recipe. Especially children love its sweet taste.
The addition of peanuts makes it a healthy treat with rich source of protein without any harmful side effects. We can keep it in the refrigerator for a satisfactory time period. Also, it is considered as the most essential side dish when it comes to having South Indian cuisine. therefore, it acts as an Indian dip which is always a pleasure to our taste buds. The increase in demand of the South Indian cuisine is because of its pure and healthy characteristic. It also acts as the most important dip in varieties of dosas, idli, upma, vada, uttapam and many such dishes which quenches our breakfast on daily basis. Finally, learning to prepare such an important dish will always be beneficial.
- Tamarind Paste - 1/2 Cup
- Peanuts - 1 Cup
- Green Chilies Chopped - 2-3 nos.
- Salt as for taste
- Oil - 1 Tbsp
- Ginger Piece - 1 inch
- Cumin Seeds - 1/4 Tbsp
- Jaggery - 1/2 Cup
- Mustard Seeds - 1/4 Tbsp
- Mango Paste - 1/2 Tbsp
- Water as needed
- Curry Leaves - 1 Sprig
- Red chili - 2 nos.
Roast the peanuts with addition of oil. Don’t over cook the peanuts because it turns to become burned.
Add roughly chopped green chilies to the peanuts and saute it in medium flame. Saute till chilies soften.
Cool fried mixture. Add peanuts, green chilies and pieces of ginger in a mixer.
Then add salt and raw mango paste to it.
And then put grated jaggery and cumin seeds to the mixer. Grind all ingredients and make it as a fine paste with addition of little water.
Add tamarind paste and then grind it as smooth consistency.
Check the salt and add more if needed.
For Tempering the chutney, Take a pan with oil and made it to heat.
Crackle cumin seeds and mustard seeds. Fry curry leaves and red chili.
Then add grinded paste in it and mix well for a second. Switch off the flame.
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