Besan Chutney

Surprisingly not many people know about this recipe or dont make it often in south indian families.. However I grew up on this and LOVE it a lot!

Ingrediants (for 6-8 people):
1 medium onion cut in length
1 chopped tomato
1/2 tbsp minced ginger
1/2 tbsp minced garlic
4 fresh green chillies
3/4 tbsp turmeric powder
1 cup besan (gram flour)
handful of chopped coriander for garnish

Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 4 curry leaves

Preparation:
Heat some oil in a pan.
Add the chonk ingrediants and let splatter
Add the onions, green chillies, ginger, garlic and stir until onions turn golden brown
Add tomatoes, cover with a lid and let cook till its a paste
Add turmeric powder and some red chilli powder if you need some more spice
Add 3 cups of water and set it to boil for approx. 10 minutes on medium-high heat.
Meanwhile, make a fine smooth paste of besan in 1/2 cup of water. Make sure there are no lumps big or small.
Add the besan paste to the boiling contents and stir.
cook for 5 minutes and set aside.

Garnish with shopped coriander leaves.

Time saver tips:
Substitute ginger and garlic with readymade ginger garlic paste bought from a store.

Serving suggestion:
Tastes best with hot idlies or dosas.

Peanut coriander chutney

Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
1 cup fresh coriander leaves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)

Pre-preparation:
Soak the tamarind for 15 minutes.

Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies, coriander to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.

Garnish
Decorate with chopped coriander leaves.

Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.

Peanut Garlic Chutney

This is an alteration of the Peanut Chutney for all the garlic lovers!

Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
3 peeled garlic cloves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)


Pre-preparation:
Soak the tamarind for 15 minutes.

Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.

Garnish
Decorate with a dry red chilli on the top and 2 curry leaves each side of the dry red chilli.

Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.

Peanut Chutney (Pallilu Pachhadi)

Ingedients:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)

Pre-preparation:
Soak the tamarind for 15 minutes.

Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk flavour.

Garnish
Decorate with a dry red chilli on the top and 2 curry leaves each side of the dry red chilli.

Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the fresh tamarind with readymade tamarind paste.