How To Make South Indian Style Peanut Garlic Chutney

This Peanut Garlic Chutney is a thick, classic, creamy, sweet, and spicy-nutty chutney. Best accompanied with idli, dosa, uttapam, parathas, or any snacks.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-south-indian-style-peanut-garlic-chutney-video-recipe/

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RECIPE INGREDIENTS

» For South Indian Style Peanut Garlic Chutney:

• 1/2 cup peanut/groundnut
• 2 tablespoons oil
• 1 tablespoon urad dal (split and husked black gram lentils)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon mustard seeds (rai)
• 1 tablespoon chana dal (split chickpeas)
• 7-8 garlic cloves (lehsun)
• 1-inch piece ginger (adrak), peeled
• 5-6 dried red chili (sukhi lal mirch)
• 1-inch piece jaggery (gur)
• 1-inch piece tamarind (imli)
• 1/4 teaspoon turmeric powder (haldi powder)
• Salt to taste
• 1/2 cup water or as required

» For Tempering (Tadka):

• 2 teaspoon cooking oil
• Pinch of asafetida (hing)
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 1 teaspoon urad dal (split and husked black gram lentils)
• 2 dried red chilies (sukhi lal mirch)
• 2 garlic cloves (lehsun), sliced

RECIPE INSTRUCTIONS

» Making South Indian Style Peanut Garlic Chutney:

1. Dry roast peanuts on medium heat until golden.
2. Let them cool completely and remove the skin.
3. Transfer them to a bowl, and set aside.
4. Heat 2 tbsp oil in a pan. Add urad dal, mustard seeds, cumin seeds, chana dal and saute them for a minute.
5. Now add garlic cloves, ginger, dried red chili and roast for 3 minutes.
6. Add tamarind, roasted peanuts, salt and turmeric powder. Stir them and saute for 1 minute.
7. Add jaggery and saute another minute.
8. Transfer the peanuts mix to the blender. Add water and blend to make a smooth paste.
9. Pour chutney into a bowl.

» For tempering:

1. Heat 2 tsp oil in another pan.
2. Add asafetida, urad dal, chana dal, mustard seeds and cumin seeds.
3. When they start to splutter add dried red chili and garlic cloves and saute for 1 minute or until the garlic cloves are golden in color.
4. Pour the tempering over peanut chutney and serve along with idli, dosa, or paratha.

RECIPE NOTES

1. No notes for this recipe.