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Peanut And Tomato Chutney

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This is a delicious chutney that you can quickly make to add to the main meal course as a side dish or as a dip. Most often you can find it by serving with snack recipes as side dish.

Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous temper... Read More..

About Recipe

Tametokai pachadi, Takkali pazham karathuvaiyal, Toamaatar Chatni

How to make PEANUT AND TOMATO CHUTNEY

(1 ratings)
1 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
PEANUT AND TOMATO CHUTNEY
Author : Vahchef
Main Ingredient : Peanuts or ground nuts
Servings : 4 persons
Published date : February 11, 2019


Ingredients used in PEANUT AND TOMATO CHUTNEY
• Oil - 2 tablespoons.
• Ground nut - 1/2 cup.
• Garlic - 10 cloves.
• Green chillies - 5 numbers.
• Red chillies - 4 numbers.
• Tomato - 1 number.
• Onion - 1 number.
• Tamarind - 5 grams.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Curry leaves - 1 spring.
Method:
  • Heat oil in a pan and add groundnut and saute it, add garlic, green chillies, red chillies, tomato, onion, tamarind, salt and saute it.
  • Add turmeric powder, curry leaves and saute it.
  • Take a mixie jar and transfer the sauteed ingredients and blend into a paste.

Now peanut and tomato chutney is ready to serve.






Cooking with images Tomatoes , Tomatoes , Tomaato Hannu catni





Articles


Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds, urad dal and fresh flavors of curry leaves poured over this super awesome dish that would tempt you eat the chutney just like that.

 

Peanut chutney is also referred to as Palli pachadi or groundnut chutney. It may be prepared in 2 types, dry or wet. Usually the wet form of the peanut chutney is served with dosa or idli while the dry version is used as spread or as an accompaniment.

 

You'll find unlimited kinds of chutney and various ways of making single chutney. Peanut chutney is definitely an amazing hot and spicy complement which is often replacement to coconut chutney, Tomato chutney, Onion chutney, Til ki chutney, raw mango chutney, and so on. Traditionally made chutney is different from region to region or person to person also.

 

Tempering the Chutney:

Any chutney that you make requires a nice tempering popularly known as Chounk, Chonk, Thallithal, Baghara, Tadka, oggarane, vaghaar, Thalimpu or popu, fodni or baghaar in India. Tempering is a fantastic aromatic garnish or cooking method found in most Indian, Bangladeshi and Pakistani foods where whole spices, ginger slices, garlic and lentils like urad or chana dal are fried lightly in ghee or oil to liberate necessary oils and boost their flavors prior to being poured in to the dish.

 

Benefit:

Peanuts are full of energy and consist of a lot of health benefiting nutrients, minerals, antioxidants and vitamins which are necessary for a healthy body. Peanuts are rich method to obtain minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. It is stated that simply a hand full of peanuts every day supplies sufficient recommended amounts of phenolic anti-oxidants, minerals, vitamins and protein.



 

Comments & Reviews

 

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Recent comments

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syed amaan ali Posted on Mon Nov 16 2015

Kya. bekar taste hai?

Reply 0 - Replies

 


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