I am reposting this post from last year. Enjoy!

If you ask an Indian what their favourite chutney is, one will get multiple different answers. For me, it depends on what I am eating it with. With idli and sevai, it has to coconut chutney, with adai it is onion chutney, with sandwiches it would be a mint chutney, with flatbreads a sour and spicy chutney and so the list goes. Every family has their own versions of the chutney. I have already posted carrot chutney and spinach chutney. Here are a few more recipes. These chutneys can be served as an accompaniment or a side, a spread on bread or as a dip. It is easy and quick to whip up on short notice. (Chatpata means piquant or zesty.)

Peanut Chutney

Peanut or groundnut chutney is common in some parts of India, especially in Andhra Pradesh. It is almost like savory peanut butter with hints of onion, garlic, and coconut.

Ingredients

• 1 cup peanuts
• 1 tsp vegetable oil
• 1 tsp channa dal
• 1/4 tsp tamarind paste (you can substitute with 1/2 tsp lemon juice)
• 3-4 red chillies (increase to 6 if you want it extra spicy)
• 2 cloves garlic
• 1-inch ginger (optional)
• 1/4 cup coconut (optional)
• salt to taste
• 1/4 cup water

To Temper

• 1 tsp vegetable oil
• 1/2 tsp urad dal
• 1/2 tsp mustard seeds
• a pinch of asafoetida
• 4-5 curry leaves

Directions

• In pan roast peanuts (or use roasted peanuts). Keep aside
• Heat oil in a pan. Add channa dal and chillies. Add onions, ginger, and garlic and saute till golden brown.
• Add all ingredients (other than tempering ingredients) into a blender and grind. Add water. Grind till smooth.
• In a pan, heat oil for tempering. Add ingredients for tempering. Once the mustard splutters, pour on the chutney and serve.
• Tempering brings out the flavor of spices and the dish ‘pops’. If you do not have certain ingredients, adding just mustard is fine too.

Onion Tomato Chutney

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Ingredients

• 4 tomatoes chopped
• 2 onions chopped
• 1 tbsp channa dal
• 2-4 red chillies (depending on the level of spice required)
• salt to taste
• 1 tsp vegetable oil
• To temper – 1 tsp oil, 1 tsp mustard seeds, a pinch asafoetida

Directions

• Heat oil in a pan. Add channa dal, red chillies and fry for a minute.
• Add onions and saute till golden brown.
• Add tomatoes and saute till cooked well.
• Grind with a few tablespoons of water.
• In a pan, add oil and add ingredients for tempering.
• Once the mustard starts spluttering, pour over chutney and mix.

Coconut Chutney

Ingredients

• 1 cup fresh coconut (chopped or grated)
• 1-3 green chillies (depending on the spice level you would like)
• 1/4 cup roasted channa dal
• 1/4 tsp tamarind paste (optional)
• salt to taste
• 1/4 cup water
• To temper – 1 tsp oil, 1 red chilli, 1/2 tsp urad dal, 1/2 tsp mustard seeds, a pinch asafoetida

Directions

• In a blender, grind all the ingredients except the tempering ingredients
• Heat oil in pan, add rest of ingredients for tempering
• Once the mustard starts spluttering, pour over chutney and mix.

Enjoy!