#chutneyseries

  Raw Mango recipes are always a treat to the palate. If you are one among those who love tangy and tart flavour of raw mangoes, I am sure you will end up making this chutney way too often.  Mango Chutney is easy to make and works well with Idli, Dosa and even with rice. Here is the recipe for Raw Mango Chutney… INGREDIENTS: Raw green Mango – half of the big size mango (half cup of chopped mango)…

Next up on Food-filment’s Chutney series is the Peanut – Onion chutney :)

This simple and quick chutney is a great combination with dosas and idlis.

Do give it a try and let us know if you liked it :)

Here is the recipe for Peanut – onion chutney.

INGREDIENTS:

Peanuts – 1 1/2 cups

Onion – 1 small or half of the big onion – finely chopped

Garlic – 1 clove – finely chopped

Green Chillies – 4 – chopped finely

Ginger – 1/2 inch – chopped finely

Curry leaves – few – chopped finely

Shredded coconut – 2 tbsp (optional)

Tamarind paste – 1/2 tsp

oil – 1 tbsp

Salt – as per taste

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Dry red chillies – 1

Asafoetida powder – 1/2 tsp

METHOD:

Dry roast the peanuts and keep them aside.

In the same pan, heat 1 tbsp of oil and saute the curry leaves, ginger, garlic, green chillies and onions till done.

Turn off the heat and then add the shredded coconut.

Allow it to cool down completely.

Grind the above mixture with roasted peanuts, tamarind paste, salt and a cup of water to a fine paste.

**(you can separate the peel of the peanuts if needed, i prefer to grind with the skin because the peel is high in antioxidants and other nutrients)

Now prepare the tempering with oil, mustard seeds, urad dal, dry red chillies and asafoetida.

Add the tempering to the chutney.

The peanut – onion chutney is ready to be served.

  Serve it with hot idlis or dosas or even rice and papad :)