Importance of South Indian Chutney
Nowadays South Indian dishes have become very popular among the people. Everyone tries to make South Indian dishes at home. But, the real taste of peanut-coconut chutney comes only when it is made properly. Often people make some mistakes while making it.
necessary materials
– Half cup roasted peanuts
– 1 cup fresh coconut
– 2-3 green chillies
– 1 small piece ginger
– a little tamarind
– Salt
– Water
– oil for tempering
– mustard
– urad dal
– dried red chilli
– Curry leaf
– Asafoetida
How to make Peanut-Coconut Chutney
To make chutney, first prepare peanuts and coconut. Many women do not want to roast peanuts, due to which its taste remains raw. Therefore, lightly roast the peanuts and then remove the skin. Cut fresh coconut into small pieces.
mixing ingredients into sauce
To make chutney paste in the mixer, add peanuts, coconut, green chillies, ginger, tamarind and salt. Some people also add coriander in it, but keep its quantity less. While grinding the chutney, add water little by little so that the paste becomes smooth.
tempering process
When the peanuts and coconut are ground, heat oil in a small pan. First add mustard seeds and when it starts crackling, add urad dal and let it turn light golden. After this add dry red chilli, curry leaves and asafoetida. After seasoning, immediately pour it over the chutney.
Things to keep in mind while making chutney
Many women add other ingredients along with mustard seeds as soon as the oil is heated, due to which the real taste of the chutney does not come out.
Always use fresh coconut, as stale coconut spoils the taste of the chutney.
Do not burn the peanuts while roasting them too quickly, as this may result in bitterness.
Be careful about the quantity of tamarind, because excess sourness can spoil the taste of the chutney.
If the chutney is not to be eaten immediately, keep it in an airtight container in the refrigerator.
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