SKIN SEPERATES

firstly, in a pan dry roast ½ cup peanuts on low flame.

1

ROASTED PEANUT

once the peanuts are roasted well, separate the skin.

2

PUTANI - HALF CUP

add ½ cup putani and continue to roast for a minute.

3

COOL COMPLETELY

cool completely, and transfer to a mixi jar

4

CHILLI - 4

add 4 chilli, small ball sized tamarind and ½ tsp salt.

5

WATER - HALF CUP

further, add ½ cup water and blend to smooth paste

6

SMOOTH PASTE

add water in batches and blend to a smooth paste.

7

WATER - AS REQUIRED

transfer the chutney to a large bowl and water as required adjusting the consistency.

8

OIL - 3 TSP

now prepare the tempering by heating 3 tsp oil.

9

MUSTARD - HALF TSP

splutter, ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves

10

TEMPERING

pour the tempering over the chutney and mix well

11

READY TO EAT

finally, peanut chutney recipe is ready to enjoy with idli, dosa and vada

12

URAD DAL - 1 TBSP

firstly, heat 3 tsp oil and add 1 tbsp urad dal, 1 tbsp chana dal and 4 dried red chilli

13

GOLDEN BROWN

saute on low flame until the lentils turn golden brown

14

ONION - HALF CUBED

now add ½ onion, 1 inch ginger and 2 clove garlic. saute until onions shrink slightly.

15

TOMATO - 1.5 CUBED

further, add 1½ cup tomato and saute until the tomatoes soften

16

COOL COMPLETELY

cool completely, and transfer to the mixi

17

TAMRIND 

add small ball sized tamarind, ½ tsp salt and ½ cup water

18

BLEND SMOOTH

blend to a smooth paste.

19

THICK CONSISTENCY

transfer the chutney to a large bowl and water as required adjusting the consistency

20

TEMPERING

pour the tempering over the chutney and mix well

21

READY TO EAT

finally, onion tomato chutney recipe is ready to enjoy with idli, dosa and vada

22

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