Peanut Chutney Recipe 2 Ways | Shenga Chutney

Ingredients

for Peanut Chutney – Type 1:

• 2 tsp oil
• 2 shallots onion, sliced
• 1 garlic
• ½ cup roasted peanuts
• few coriander
• few mint
• 4 chilli
• small tamarind
• ½ tsp salt
• ½ cup water

for Peanut Chutney – Type 2:

• 2 tsp oil
• 2 tbsp urad dal
• 2 tbsp chana dal
• 3 dried red chilli
• ½ cup roasted peanuts
• 2 tomato, sliced
• ½ tsp salt
• ½ cup water

for Tempering:

• 2 tsp oil
• 1 tsp mustard
• ½ tsp urad dal
• 1 dried red chilli, broken
• few curry leaves

Steps

How to make Hotel Style Peanut Chutney:

1. Heat 2 tsp oil in a pan. Saute 2 shallots and 1 garlic until they shrink slightly.
2. Saute well after adding ½ cup roasted peanuts.
3. Add a few coriander, a few mint, and 4 chilli.
4. Continue sauteing until the coriander shrinks slightly.
5. Leave to cool completely, then put the mixture in the mixer jar.
6. Add the small tamarind, ½ tsp salt, and ½ cup water.
7. Grind to a smooth paste, adding water if needed.
8. For the tempering, heat 2 tsp oil and let 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, and a few curry leaves splutter.
9. Add the tempering to the chutney and mix thoroughly.
10. Serve the hotel-style peanut chutney with idli and dosa.

How to make No Onion, No Garlic Peanut Chutney:

1. Heat 2 tsp oil in a pan and add 2 tbsp urad dal, 2 tbsp chana dal, and 3 dried red chilli.
2. Roast until the chilli puffs and the dal is golden brown.
3. Roast for a minute after adding ½ cup roasted peanuts.
4. Add the 2 tomatoes and saute until soft and mushy.
5. Cool the mixture completely before putting it in the mixer jar.
6. Put in ½ tsp salt and ½ cup water.
7. Grind into a smooth paste, using more water if required.
8. To temper, heat 2 tsp oil and splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, and a few curry leaves.
9. Pour the tempering onto the chutney and combine well.
10. Serve this peanut chutney with idli and dosa.