This is one of the Chutneys that is served along with white chutney, green chutney and Street Idlis. The recipe is very simple and quick to make and can be served with any kind of Idli or Dosa.
Servings: 1 Bowl
Approx. Time: 10 min
Ingredients:
3 tbspns roasted peanuts
3 roasted dried Red Chillies
1 tspn chopped Garlic
1 tspn chopped Ginger
1 cup chopped Tomatoes (2 medium Tomatoes)
Salt to taste
For Tempering:
1 tbspn Oil
1/2 tspn Mustard Seeds
A pinch of Asafoetida powder
5-6 Curry leaves
Method:
Grind roasted peanuts and red chillies into a coarse powder. Then add Garlic, Ginger, Tomatoes, Salt and blend it into a coarse paste. Transfer it into a bowl.
Tempering:
Heat Oil in a pan. Once oil is hot, add Mustard Seeds, Asafoetida powder and Curry leaves.
Pour the tempering on the Chutney and mix well. Served along with Idli or Dosa.
Notes:
Instead of dry roasting, the ingredients may be sauteed in Oil. This eliminates the raw smell of the ingredients.
Stepwise Pictures:
Servings: 1 Bowl
Approx. Time: 10 min
Ingredients:
3 tbspns roasted peanuts
3 roasted dried Red Chillies
1 tspn chopped Garlic
1 tspn chopped Ginger
1 cup chopped Tomatoes (2 medium Tomatoes)
Salt to taste
For Tempering:
1 tbspn Oil
1/2 tspn Mustard Seeds
A pinch of Asafoetida powder
5-6 Curry leaves
Method:
Grind roasted peanuts and red chillies into a coarse powder. Then add Garlic, Ginger, Tomatoes, Salt and blend it into a coarse paste. Transfer it into a bowl.
Tempering:
Heat Oil in a pan. Once oil is hot, add Mustard Seeds, Asafoetida powder and Curry leaves.
Pour the tempering on the Chutney and mix well. Served along with Idli or Dosa.
Notes:
Instead of dry roasting, the ingredients may be sauteed in Oil. This eliminates the raw smell of the ingredients.
Stepwise Pictures:
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