Peanut Chutney | How to make Peanut chutney | Medley-Of-Flavours

Peanut chutney is most common side dish served with most of the South-Indian dishes. It tastes amazing and compliments every dish served along with it very well. Check of the recipe below.

Ingredients:

1. 1 cup peanuts
2. 3-4 green chilies
3. Salt
4. Water
5. 1/4 tsp tamarind
6. Mustard seeds
7. 1 tsp oil
8. Few Curry leaves

Tempering:

• In a tadka pan, heat a tbsp of oil.
• Add mustard seeds and let them pop.
• Add curry leaves and keep it aside

How to make Peanut chutney:

• In a pan, dry roast peanuts for 6-7 mins for on medium flame.
• Let it cool down.
• Remove the skin of peanuts.
• Add roasted peanuts, tamarind,salt,water into a mixer jar.
• Blend them together.
• Remove the mixture into a bowl.
• Top it with the tempering.
• Peanut chutney is ready to be served

Time: 15 mins

Servings: 2- 3

Check out other chutney recipes:

• Ginger chutney

• Onion chutney

• Pudina/mint chutney

Lunch Recipes:

• Pudina/Mint rice

• Vangibath

• Curd rice

Ginger Chutney recipe | How to make Ginger Chutney | Medley-Of-Flavours

Ginger chutney also known a Allam pachadi, is usually served along with Pesarattu. This chutney also tastes well when served with Idly Or Dosa.

Ingredients:

1. 1 dry coconut
2. 1 tbsp Jaggery
3. 2 strips Tamarind
4. 4 Red chilies
5. 3 wrinkled red chilli
6. 2 inch ginger
7. 1 tbsp oil

Preparation:

• Grate a dry coconut, using a grater.
• Peel off the skin of ginger.

How to make Ginger chutney:

• In a pan, heat some oil.
• Fry ginger in hot oil for a while, let it cool down.
• In  a mixer jar, add grated coconut, ginger.
• Add jaggery, tamarind, red chilies and grind them.
• Add water and salt to taste and blend again.
• Ginger chutney is ready to serve.

Preparation Time: 20 min

Cooking time: 2 min

Check out other chutney recipes:

• Onion chutney

• Pudina/Mint chutney

• Coconut Coriander Chutney

Imli Chutney | Metha | Medley-Of-Flavours

Imly chutney also referred as metha is a made of tamarind and jaggery. Usually served with North Indian chaats like samosa, kachori, paani puri etc.

Ingredients:

1. 1/2 cup Tamarind
2. 1 n 1/2 cup Jaggery
3. 4 tbsp Dry grapes
4. 6 Dates
5. 1 tsp Jeera
6. 1/4 tsp salt
7. 1 cup water

Preparation:

• In a pan dry roast jeera for a while.
• In a mixer jar, take dry roast jeera, tamarind, jaggery, dry grapes, dates, salt.
• Grind everything.
• In a bowl add water and grind paste into it.
• Mix everything well.
• Strain the mixture with a strainer.
• Heat the mixture in the same pan till bubbles are seen.

Time: 15 mins

Note:

• Store this chutney in an air tight container for long life.

Check out other chutney recipes

• Onion Chutney

• Pudina/Mint Chutney

• Coconut Coriander Chutney

Onion Chutney | Medley-Of-Flavours

Onion chutney can be served with roti or tastes good with rice as well.

Ingredients:

1. 2 large onions
2. 3 Red chilies
3. 8 Wrinkled dry red chilly
4. 1 tbsp Jaggery
5. 1 tbsp Tamarind
6. Salt
7. 4 tbsp Oil
8. 1/2 tsp Mustard seeds

Preparation:

• In a mixer jar, take red chilies, wrinkled red chilies, jaggery, tamarind extract grind everything to coarse mixture.
• Finally cut onions into large pieces and add it to mixer jar and grind it to coarse mixture.
• In a pan heat oil, put mustard seeds. let them pop.
• Add onion chilli mixture into the pan.
• Mix well and cook.
• Cook till oil releases from from onion mixture.

Note:

1. Lasts 1 week when stored in refrigerator.
2. Cook on medium flame.

Pudina / Mint Chutney recipe | Medley-Of-Flavours

Pudina chutney is very healthy recipe, while mint acts like soothing component for our body. It also helps to get rid of indigestion problems. It also helps in fast digestion of food.

Ingredients:

1. 300 gm pudina/ mint leaves
2. 150 gm Coriander leaves
3. 2 inches ginger
4. 2 garlic
5. 2 strips of Tamarind
6. 2 tbsp Jaggery
7. 2 tsp Jeera
8. 14 green chilies
9. 2 tsp Coriander seeds
10. Rock Salt
11. Black Salt(optional)
12. Water

Preparation:

• In a mixer jar, take ginger, garlic, tamarind, jaggery, jeera, green chilies,coriander seeds, rock salt, black salt and blend to coarse powder.
• Now add pudina/mint leaves and coriander leaves to it.
• Blend everything together with 1 tbsp water and make a paste like consistency.
• Pudina/mint chutney is ready to serve.

Note:

1. Pudina chutney goes very well with any chaat it enhances the taste of any snack/chaat. 
2. Pudina chutney tastes amazing and can be stored more than 6 months when stored in freezer.
3. Make sure you store it in an air tight container.

Preparation Time: 5-6 mins

Coconut Coriander Chutney | Medley-Of-Flavours

Coconut Coriander chutney is side dish usually served in South India. Made out of grated coconut, coriander and roasted chana dal as main ingredients. 

Ingredients:

1. 1/4 cup Roasted chana dal
2. Few coriander leaves
3. 1/4 cup grated coconut
4. 6 green chillies
5. 3 tbsp water
6. Salt
7. 1 tbsp oil
8. 1 tsp mustard seeds
9. 1 tsp urad dal
10. 1 tsp chana dal
11. 5 curry leaves
12. 1 red chilly

Preparation:

• In a mixer jar grind roasted chana dal, coriander, green chillies and coconut.
• Add water and salt as required.
• For tempering take some oil in a tadka pan and heat it.
• Put mustard seeds into oil and let them pop.
• Add chana dal and urad dal and let them turn golder brown.
• And the red chilly and curry leaves.
• Add the tempering into the ground paste.

Time: 10 mins

Servings: 2