Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
Remove from fire and allow it to cool down.
Slightly break it up with your hands until the skin is removed.
Toss the groundnuts and blow out the skins.
Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in very low flame until it puffs up slightly.
Saute Garlic cloves in it and keep it aside.
Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
First dry grind the ingredients, then add water as required.
Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
Pour this over the ground Chutney and mix well.
Goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,
Dry roasting the groundnuts brings out the flavour and oil from it giving the dish a unique taste.
While roasting the peanuts, care should be taken not to burn them.
You can use groundnuts without removing its skin too.
Adjust the amount of Red Chillies to your taste preference.
Tempering the Chutney is optional.
Groundnutchutney / verkadalai chutney – chutney tastes little tangy, mild sweet and spicy. In a mixer , add sautéed ingredients and roasted groundnuts together with salt and grind well to a smooth and fine consistency
In all functions of our state and hotels we can taste this coconut chutney. My mom used to grind this coconut chutney in Stone and Muller (we called AMMI in tamil), its taste entirely different from mixie grinding
), and filling the larder with many different kinds of chutney, all made by my own hand. While plum is my personal favorite, mango chutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays
Today, I am going to share Tomato Pickle/Chutney recipe taught by me by my mom. It is a chutney of tomato but is also a pickle as we can store it for many many months and simple enjoy like any other pickle
Mharo Rajasthan's Recipes - Rajasthan A State in Western India
Temper the chutney with this mixture. Serve this chutney with idlis, dosas, vada etc. Once the mixture gets cold, add it to a blender/mixer along with tamarind paste, sugar, salt and about 1/4 cup water and blend into a chutney