By Ujjainee Roy
May 8, 2024
This summer, try unusual cooling chutneys which can be whipped up easily within minutes. This umami-rich chutney can also include garlic, ginger and some basic aromatics. Let's look at this delicious recipe!
– 1 cup roasted peanuts – 2-3 small green chilies – 2 cloves garlic – Small piece of ginger – ½ cup fresh grated coconut – Salt to taste – 1 tablespoon oil (preferably sesame or peanut oil) – ½ teaspoon mustard seeds – ½ teaspoon cumin seeds – A pinch of asafoetida (hing) – Few curry leaves – Water, as needed
In a blender or food processor, add the roasted peanuts, green chilies, garlic, ginger (if using), grated coconut (if using), and salt. Blend the mixture until it forms a coarse paste. Add water gradually to adjust the consistency. The chutney should be thick but pourable.
Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant, being careful not to burn the spices.
Pour the tempered spices over the peanut mixture and mix well. If the chutney is too thick, you can add a little more water and blend again until you reach your desired consistency.
1Taste the chutney and adjust the seasoning by adding more salt or green chilies if needed. Serve it as a condiment with dosa, idli or uttapam.
Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to stir it well before serving as it may thicken slightly upon refrigeration.