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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant red chutney is made with a blend of Byadgi and Guntur chillies, garlic, curry leaves, and roasted peanuts. The soaking process ensures the chillies are soft and easy to grind, while the addition of oil at the end gives the chutney a smooth texture. Perfect as a spread for masala dosa or a dip for snacks, this chutney packs a punch of flavor and aroma.
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Soak Byadgi and Guntur chillies in hot water for at least one hour. Ensure the water is just above the level of the chillies.
Add soaked red chillies, jeera, curry leaves, garlic, dalchini, salt, and peanuts to a mixer.
Grind the mixture first without water, then add water little by little to achieve the desired chutney consistency.
Add oil to the chutney in the mixer and churn it for two or three rounds.
Transfer the chutney to a serving bowl. It is ready to be used with snacks or as a spread for masala dosa.
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Use Byadgi chillies for their vibrant color and mild heat, and Guntur chillies for added spiciness.
Ensure the chillies are fully soaked to make grinding easier and achieve a smooth texture.
Roasted peanuts are optional but add a nutty flavor to the chutney.
Can I use other types of chillies?
Yes, you can substitute Byadgi and Guntur chillies with other varieties, but the flavor and color may vary.
How long can I store this chutney?
Store the chutney in an airtight container in the refrigerator for up to 3 days.
Can I skip the peanuts?
Yes, peanuts are optional and can be omitted if preferred.
What consistency should the chutney have?
The chutney should have a smooth, spreadable consistency, but you can adjust it to your preference by adding more or less water.
Can I use this chutney with other dishes?
Absolutely! This chutney pairs well with snacks, sandwiches, and even as a dip for fried items.
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