Sunday, 11 May 2014
Coconut, Peanuts and Putani chutney
Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
Ingredients for Coconut, Peanuts and Putani chutney:
1/2 cup peanuts
1/4 cup chopped fresh coconut
3tbsp putani / rosted gram (optional)
1/2tsp oil
4 to 5 green chillies
5 stem coriander leaves (optional)
Tamarind as per taste
Salt as per taste
Tamarind as per taste
Salt as per taste
To prepare Coconut, Peanuts and Putani chutney:
1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.
2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.
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