chatni. peanut chutney. shengdana chutney. shenga chutney. palli chutney, phalli ki chatne. on a deep brown background. A simple mild, creamy, and nut-based chutney condiment that is typically served for breakfast recipes like dosa and idli. It is typically prepared just with roasted peanuts or groundnuts, however, it tastes great when prepared with a coconut and peanuts combination too. The recipe is known for its longer shelf life due to no coconut used in its preparation. 2 tsp oil, 2 shallots onion, sliced, 1 garlic, ½ cup roasted peanuts,few coriander, few mint, 4 chilli, small tamarind, ½ tsp salt, ½ cup water,for Tempering: 2 tsp oil, 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli, broken, few curry leaves, Firstly, in a pan heat 2 tsp oil. saute 2 shallots onion, 1 garlic until it shrinks slightly. Add ½ cup roasted peanuts and saute well. Also add few coriander, few mint and 4 chilli. Saute until the coriander shrinks slightly. Cool completely, and transfer to the mixer jar. Add small tamarind, ½ tsp salt and ½ cup water. Grind to smooth paste adding water if required. To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves. Pour the tempering over the chutney and mix well. Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.
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