Ginger and green chili: of course, most chutneys use these 2 ingredients. You don’t have to use this ingredient but I personally love it in my peanut chutney. Tamarind gives the chutney a little sour taste which I love. If you want, you can use a small ball of tamarind too, I just have the concentrate in my refrigerator at all times and so it’s easier for me to use that. Tamarind: I used store bought tamarind concentrate/paste here. I use them in the chutney and also in the tadka.įor those who don’t know, curry leaves are also very good for health especially for your hair. I don’t use a lot of it, just 1 tablespoon, however if you want you can add more.Ĭumin seeds: again I use just a bit for flavor.Ĭurry leaves: these curry leaves impart an aroma and flavor to the chutney and I can’t make my peanut chutney without them.
#Mint chutney for idli skin
The skin comes out easily after roasting.Ĭhana dal: this adds flavor to the chutney. If you want to remove the skin, saute the peanuts first, then let them cool down a bit and then remove the skin by rubbing the roasted peanuts between your palms. I don’t remove it, just saute the peanuts in oil and then use them as such in the recipe. I use raw, unsalted peanut here.Ī lot of people I know roast and then remove the skin of the peanuts for this chutney. Peanuts: of course the main ingredient here since we are making peanut chutney. You only need a handful of ingredients for this chutney! It doesn’t even need a tadka though I added some because hey it never hurts to add some flavors on top. Just saute few ingredients together and then blend and done. The recipe for this chutney is really simple. ✔makes the perfect accompaniment to idlis, uttapam and dosa. ✔is vegan and can be made gluten-free by skipping the hing in the tadka. ✔is easy to make and gets done in 15 minutes or less. It’s super simple, comes together quickly and we love it with our idli and dosa. This chutney can be made in different ways, this is just my version of peanut chutney. Like I don’t ever remember my mom making this peanut chutney which is quite popular in South India.
What do you guys think?Ĭhutneys in different parts of India are so different. I must make that someday and maybe share on the blog. It used to taste so good and it’s been so long since I had it. One of my absolute favorites was a simple chutney which was made with garlic, green chilies and mustard oil only. My mom made so many chutneys growing up, like cilantro chutney, raw mango chutney, amla chutney and so many more that I can’t even begin to remember now. However, every chutney is different and the ingredients and method of making them also differs from region to region. Whether it’s north Indian food or South Indian, chutney remains constant. Indian meals are often incomplete without chutney. This quick version gets done in 15 minutes and makes a great accompaniment to idli and dosa! Simple peanut chutney made with peanuts, chana dal, cumin seeds, ginger and tamarind.
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