Ginger Peanut Chutney

Two of my favourite ingredients coming together for an awesome chutney - now, it couldnt get better than this right ? And the best part is, no coconut too ! It went very well with Poha Idli (recipe coming soon!) and thus I added a new chutney to my menu too :-) Let's get quickly to this post - Ginger Peanut Chutney.  Sending this to Valli's Condiment Mela as well as BM Day 4 under "Cooking with 5 ingredients or less" theme along with Nayna's event - South Indian flavours.

See what my friends from BM are dishing out here.


Update : Sending this to Priya Mahadevan’s The Big Chutney Chowdown

This goes with any typical South Indian breakfast -  Idli / Set Dosa / Kanjivaram Idli / Rava Idli /Oats Dosa

Other Chutneys you might like ..

• Kariveppalai Thogayal ~ Tangy Curry leaf Chutney

• Healthy Carrot Garlic Chutney

• Mixed Veg Peel Chutney

• Inji Thogayal (Ginger Chutney)

Quick to make, it requires just 3 -4 ingredients, apart from the tempering of course. Let's make it then..

Ingredients:

• Ginger - 1 inch
• Green chilly - 1 no / Red chillies - 2
• Peanuts - 1/4 cup
• Fried gram / Pouttu kadalai - 2 tbsp (opt.)
• Salt to taste

• Tempering : Oil (1 tsp) + mustard seeds + curry leaves

Method :
1) In a pan, heat 1 tsp of oil and roast the peanuts well. Add the grated ginger and the chillies and fry once more. If using fried gram, turn off the stove and warm it a bit. Toss and cool.
2) First dry grind the mixture without any water. Add salt and 3 -5 TBSP of water and grind again to a smooth chutney.
3) Prepare the tempering with oil + mustard seeds + curry leaves and pour on the chutney.
4) Serve with any South Indian breakfast options listed above..