Chutney # 14
Being a South Indian, who invariably loves chutney’s, I end up having either dosas or idlis for breakfast on most of the days. Thus I am always on the look out for chutneys which I can make and have as an accompaniment during the morning meal.
This week, I tried Peanut Coriander chutney. I had some peanut powder readily available, which I had made earlier and stored. Thus making this chutney, quick and hassle free. Here comes my yet another pacchadi which can be made in less than 10 minutes!
Peanut Coriander Chutney
Ingredients
Roasted peanuts 1 cup
Coriander leaves ½ cup (chopped)
Green chillies 2-3 (may vary based on one’s taste)
Jaggery ½ teaspoon
Tamarind 1 tablespoon
Salt As per taste
Oil 1 tablespoon
Procedure:
- Heat oil in a small wok/kadai.
- Add chopped coriander leaves and green chillies. Fry for 1-2 minutes. Cool
- Add the roasted peanuts to a blender and grind to a fine powder. If you would like it to be of a coarser consistency, grind it to a coarse powder.
- Add the fried chillies and coriander, jaggery, tamarind and salt and grind to a paste.
- This chutney can be had with idlis or dosas.
“We believe that this world would be happier if it had more good plain cooks.”
- The Good Housekeeping Cook Book
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