When eating monotonous dishes like dal and vegetable curries, one craves something more interesting, and chutney can make even a simple dish taste delicious. Although North India often prepares chutney from coriander and mint, South India has many different types of chutney, including creamy onion and peanut chutney, which tastes different from the usual kind.
Residents of South India love to prepare and consume onion and peanut chutney at home. This chutney is served alongside coconut chutney and has a delightful taste. The advantage of this recipe is that it is easy to prepare at home and does not require many ingredients; it can be made in minutes by following the South Indian method.
Onion and Peanut Chutney Recipe
To begin, heat one teaspoon of oil in a saucepan. Fry the peanuts over medium heat for about three minutes until lightly browned, then remove them to a plate. Next, fry dried red chili in the same pan for a few seconds and set it aside as well.
After that, add two teaspoons of oil to the pan. Sauté the chopped onion until light golden brown. Then add the garlic cloves and fry for some time. Finally, add curry leaves and cook for a few more seconds, then turn off the heat.
Now place the fried peanuts, red chili, onion, garlic, and curry leaves into a blender. Add cumin seeds, salt to taste, and tamarind. Gradually adding a little water, grind all the ingredients into a paste. Then transfer this paste to a bowl.
How to Add Tadka to Chutney
To prepare the tadka, heat two teaspoons of oil in a small pan. Add mustard seeds and let them splutter. Then add chickpeas (urad dal) and fry until light golden brown. After this, add curry leaves and immediately turn off the heat. Pour the prepared tadka over the chutney and mix thoroughly.
