Chutneys are such an integral part of Indian cuisine. They have the magical power of enhancing the flavor of food multifold in spite of the fact that they are no-fuss and really simple to make. I really swear by all my chutneys and condiments. Hope you have seen my coriander-tomato chutney and vinegar onion pickle recipes.
This is a really simple recipe. It will allow you to make chutney in about 10 minutes or less. I am not tempering this additionally but you totally can if you want it to look prettier and taste nicer. Will give you those special instructions below.
PREPARATION TIME: 5 minutes
COOKING TIME: 5 minutes
SERVINGS: 1 cup
DIFFICULTY SCALE: Low
- Peanuts – ½ cup
- Coriander Leaves – 1.5 cups, roughly chopped
- Curry Leaves – 3-4 twigs
- Green Chilli – 1
- Curd – 3 tablespoons
- Salt – 1 teaspoon
- Take the peanuts and place them in a pan on medium heat and dry roast them. Keep turning them constantly for uniform heating and also make sure they don’t burn.
- Turn off the heat after 4-5 minutes as they should be done by then.
- Allow them to cool for a few minutes and then peel them with your hands and remove the husk/cover. I simply blow them off and since they are lighter they fly out of the pan.
- Add peanuts in a mixer grinder along with salt and a green chilli.
- Allow the peanuts to a smooth powder.
- Now add washed and chopped coriander leaves and curry leaves along with curd.
- Churn again and your chutney is ready.
If you want to temper the chutney, then take a tablespoon of oil in a pan and allow it to heat and then add a few mustard seeds, a red dry chilli, few curry leaves and a pinch of asafetida and add it on top of the chutney.