Lifestyle news desk, food taste and hunger enhancing chutney, are made in many ways in Indian kitchens. Indian people serve mostly coriander-udder or tamarind chutney with food in the food plate. But the taste of peanut chutney found in winter is different and tasty from all the rest. Peanuts are often used in Poha or Jave to enhance taste in homes. But its sauce can also increase the taste from your dosa to bread and rice. The specialty of this chutney is that it is tasty in taste along with becoming instant.
Ingredients to make peanut chutney
-1/2 cup peanuts
-2-3 green chillies
-1/2 ginger
1 teaspoon lemon juice
-The salt
-1 teaspoon cumin
-2-3 teaspoon oil
-1/2 cup mint leaves
Method of making peanut chutney
To make peanut chutney, first of all, soak the leaves of the mint leaves and keep it aside in water. After this, add one teaspoon of oil in a pan and roast 2-3 green chillies in it and keep it in a separate vessel. After this, add 2 teaspoons of oil in the pan and fry the peanuts well in it. Now add one teaspoon of cumin seeds in the pan and fry it for 30 seconds. Grind ginger and salt in a jar with all these things. Squeeze lemon juice on this paste of chutney. Your tasty peanut chutney is ready. You can serve this sauce with dosa or roti.
Keep these tips in mind
Always fry the munfly on low flame. She will burn by frying peanuts on high heat. Which will spoil the taste of the sauce.
-Mughalfly starts changing within 2-3 hours of making the taste of chutney. So to make it, always use cold, boiled or filter water.
