Recipe: simple Peanut Chutney (No onion, No Garlic)
Components:
½ cup uncooked peanuts
2–three dry purple chilies (or green chilies, as preferred)
1 small piece of tamarind (or ½ tsp tamarind paste)
Salt to flavor
Water as wanted
Tempering (non-compulsory):
1 teaspoon oil
½ teaspoon mustard seeds
1 teaspoon urad dal
A few curry leaves
A pinch of hing (asafoetida)
Commands:
Dry roast the peanuts in a pan until golden and fragrant. Allow them to cool, then rub and dispose of the skins (optional).
In the same pan, gently roast pink chilies.
Combo the roasted peanuts, chilies, tamarind, salt, and a touch water to a easy chutney. Adjust water to get desired consistency.
(non-obligatory) For tempering, heat oil, splutter mustard seeds, upload urad dal, curry leaves, and a pinch of hing. Pour over the chutney.
Serve with idli, dosa, chapati, or steamed rice.
Fitness blessings:
Peanut chutney is a protein-rich, plant-based totally condiment that is each nutritious and flavorful. Peanuts are an exquisite source of healthful fats, mainly monounsaturated fat, which aid coronary heart fitness. Additionally they offer protein, fiber, magnesium, and nutrition E—vital for strength, immunity, and cell restore.
The absence of onion and garlic makes this chutney suitable for the ones following a satvik or Jain weight-reduction plan. tamarind aids digestion and adds antioxidants, whilst purple chilies offer metabolism-boosting capsaicin.
This chutney is simple to digest, shelf-strong when refrigerated, and might serve as a protein boost in vegetarian diets. It’s a healthy, satisfying opportunity to heavier or save-bought dips.
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