Hyderabadi Phalli ki chutney (Peanut-Tamarind chutney)
Syeda Afnan @syedaf
This chutney can be served with roti, rice, idli and dosa.
Hyderabadi Phalli ki chutney (Peanut-Tamarind chutney)
This chutney can be served with roti, rice, idli and dosa.
Cooking Instructions
- 1
Roast the peanuts on a pan for 2-3 minutes. After that gently crush the peanuts such that its skin gets separated. Remove the skin from peanuts (do it by bouncing the peanuts in a flat plate).
- 2
Take those roasted peanuts in a grinder and put 5-6 garlic cloves, half teaspoon salt and 1-2 teaspoon red chilli powder. Now grind the mixture.
- 3
Put the tamarind in a bowl in put one cup water in it and squish the tamarind until all the juices are out in water.
- 4
Put this tamarind juice in the grinder along with mint and coriander leaves. Now grind the mixture again.
- 5
Add some water if you want chutney to be of flowy consistency and grind again.
- 6
Take the chutney out in the bowl. Chop a small onion and put into the chutney. Now chutney is ready to be served.
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I grew up in Nanded which is situated on the border of states Maharashtra and Telangana(in India). My mother cooks recipes which are blend of both the states, spicy Maharashtrian and tangy Hyderabadi food. So I am sharing the recipes from my mother's cookbook.
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