Moongphalli Chutney - serve with Dosa

Name: Moongphalli Chutney - serve with Dosa
Total time: 480 s
Yield: 4 persons
Cuisine: Pakistani
Ingredients: 1/2 cup unroasted Peanuts; 5-6 Whole green chillies; 1/2 Lemon Juice; 1 tsp Mustard seeds; 1 sprig Curry leaves; Salt - to taste; 2 tsp Oil; 1-2 dry chilies

Cookpad Pakistan Team @cookpad_Pakistan

Moongpalli chutney is the most loved spicy chutney in our home. We prefer it very spicy but it can be made mildly spicy also by adjusting and reducing the number of red chillies you use. We serve as a side dish with idli, dosa and pooris.

Cookpad Pakistan Team @cookpad_Pakistan

Saved

Ingredients

8 mins

4 persons

1/2 cupunroasted Peanuts
5-6Whole green chillies
1/2Lemon Juice
For Takra
1 tspMustard seeds
1 sprigCurry leaves
Salt - to taste
2 tspOil
1-2dry chilies

Saved

Steps

8 mins

1

Roast Peanuts: To do it on stove top: Heat a pan & roast the peanuts with green chillies over medium low flame till it becomes crisp. This should take 6 to 7 mins and you need to keep tossing often to prevent burning.
2

The peanuts will continue to roast & will become crisp during that time. Transfer the roasted peanuts to a plate and let it cool.
3

Transfer the cooled peanuts & roasted red chillies to a mixing jar.
4

Adjust water to how thick or thin you prefer your chutney consistency to be like. Transfer the chutney to a serving bowl.
5

For Tarka: Heat the same pan with remaining 1 tsp oil. When warm, add mustard seeds and let it splutter. Add curry leaves and fry for 10 secs. Pour the Tarka on to the chutney and mix well.
6

Peanut Chutney is ready to be served with idli, dosa or pooris.