I have
already posted ground nut chutney. That chutney used coconut as an ingredient.
In this recipe, I am preparing the chutney without coconut. The benefit is
different taste and more easy to prepare. This variant is famous in my village
side as well.
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Recipe Cuisine : South Indian | Recipe Category: Chutney
Preparation Time: 5 mins | Cooking Time: 2 mins |
Yields: 1 cup
Ingredients:
Roasted and De-skinned Ground Nut
|
1 cup
|
Chopped Onion
|
½ cup
|
Chopped Tomato
|
1/4 cup
|
Garlic Pods
|
4
|
Tamarind
|
Turkey Berry Size
|
Red Chilli
|
3-4
|
Jaggery
|
Small gooseberry size
|
Salt
|
As required
|
Oil
|
2 tsp
|
To Temper:
|
|
Oil
|
1 tsp
|
Mustard Seeds
|
½ tsp
|
Curry Leaves
|
1 spring
|
Procedure:
1. Heat
the oil in a pan. Add chopped onion and sauté till they become translucent.
2. Then
add red chillies, garlic pods and salt. Sauté for few seconds.
3. Now
add the chopped tomato and fry till they become mushy. Allow it to cool down
completely.
4. Grind
this above mixture with ground nut, jaggery and tamarind into find paste using
little water.
5.
Transfer the ground mixture into the serving bowl.
6. Heat
1 tsp of oil in a pan, add mustard seeds and wait for popping. Then add curry
leaves and fry till they become crisp.
7. Mix
this temper with ground chutney. Yummy and tasty ground nut chutney without
coconut is ready to serve.
Note:
1. Sambar
onion gives more flavor and taste than big onion.
2. Adjust the chilli level according to
your taste.
1 comments:
Super yummy chutney and goes well with dosa variety
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