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South Indian Chutney: Peanut chutney where tastes have sweetness and spicyness of nuts, while onion-tomato sauce has a strong combination of sourness and spicy taste, both these chhatis give your daily food to your daily food. You can serve them with dosa, idli, vada or any snack. So next time you want to make something different and tasty, then try these easy recipes.
Chutney is incomplete without food
The Indian food plate looks incomplete without sauce. Whether it is dosa, idli or hot vada, a spicy chutney makes every taste even more fun. Today we are talking about two very special and different kinds of peanut chutney and onion-tomato sauce, both of these recipes take care of taste as well as health. Their special thing is that it is very easy to make them and their taste is such that people of all ages like them. If you also want to make your food a little more special, then try these chuttis.
Peanut chutney recipe:
Material
1. Half cup peanuts
2. Half a cup of roasted gram dal
3. 4 green chili
4. A little ginger
5. Half a teaspoon salt
6. Half a cup of water (as required)
For tempering
1. 3 teaspoon oil
2. Half a teaspoon of mustard
3. Half a teaspoon of urad dal
4. 1 Dry red chili
5. Some curry leaves
Method
1. First fry the peanuts in a pan on low flame till it becomes light golden.
2. Now take them out in a plate to cool down.
3. Add roasted gram dal in the same pan and roast till it becomes light crispy.
4. Now add peanuts, gram dal, green chillies, ginger, salt and some water in the mixer jar and grind it very smooth.
5. If needed, add some more water so that the sauce is not too thick, nor too thin.
6. Now take a small pan, heat oil in it.
7. Add mustard seeds, urad dal, dry red chili and curry leaves.
8. When the tempering starts, then put it on top of the sauce and mix well.
Onion-tomato sauce recipe:
Material
1. 1 large onion (chopped into thick pieces)
2. 2 tomatoes (chopped into thick pieces)
3. 1 inch ginger
4. 2 garlic buds
5. 4 Dry red chili
6. 1 tbsp urad dal
7. 1 tbsp gram dal
8. A little tamarind pulp
9. Half a teaspoon salt
10. Half a cup of water (as per requirement)
For tempering
1. 2 teaspoon oil
2. Half a teaspoon of mustard
3. Curry Leaf
4. Dry red chili
Method
1. Heat oil in the pan, then add urad dal, gram dal and dry red chili.
2. When the pulses start becoming light golden, then add onion, ginger and garlic.
3. Fry them a little, then add tomatoes and fry them until they become soft.
4. Now turn off the gas and let it cool slightly before inserting into the mixer.
5. Then add tamarind, salt and water to the mixer and grind well.
6. Remove the prepared chutney in the bowl and add tempering on top.
