Ingredients with Measurements:
- 1 cup roasted peanuts
- 1 cup fresh fenugreek leaves (methi)
- 2-3 green chilies
- 1-inch piece of ginger
- 1 garlic clove
- 1 tablespoon tamarind paste
- 1 teaspoon cumin seeds
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash and chop the fenugreek leaves.
2. In a blender or food processor, add the roasted peanuts, fenugreek leaves, green chilies, ginger, garlic, tamarind paste, cumin seeds, and salt.
3. Add a little water and blend until smooth. If the chutney is too thick, add more water until you reach the desired consistency.
4. Taste and adjust the seasoning as needed.
5. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: None
5. Temperature:
No temperature required.
Serving size:
This recipe makes about 1 cup of chutney, serving size is about 4 tablespoons.
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 5g
Protein: 5g
Fiber: 2g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted almonds or cashews.
- Fresh fenugreek leaves can be substituted with dried fenugreek leaves (kasuri methi).
- Tamarind paste can be substituted with lemon juice.
Variations:
- Add a tablespoon of honey or jaggery for a sweeter taste.
- Add a tablespoon of sesame seeds for a nuttier flavor.
- Add a tablespoon of coconut for a creamier texture.
Tips and tricks:
- Roast the peanuts beforehand for a deeper flavor.
- Use fresh fenugreek leaves for the best taste.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating required.
Presentation ideas:
Serve the chutney in a small bowl with a spoon.
Garnishes:
Garnish with chopped coriander leaves or roasted peanuts.
Pairings:
This chutney pairs well with dosa, idli, vada, or any Indian snack.
Suggested side dishes:
Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the chutney is too thick, add more water until you reach the desired consistency.
- If the chutney is too spicy, add more peanuts or coconut to balance the heat.
Food safety advice:
Make sure to wash the fenugreek leaves thoroughly before using.
Food history:
Peanut methi chutney is a popular South Indian condiment that is often served with dosa, idli, or vada.
Flavor profiles:
This chutney has a nutty and slightly bitter flavor from the peanuts and fenugreek leaves, with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve this chutney as a dip or spread for any Indian snack.
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Region: Indian