Moongfali Dhaniya Ki Chutney
I am a huge fan of South Indian cuisine. I mostly order South Indian dishes whenever I go out to eat out in restaurants. The side items that come with these dishes are always fascinating. Usually, the tasty idlis and dosas are accompanied by the even tastier chutneys. They come in all flavours and colours, be it orange, white or green (coincidentally, also the colours of our national flag in that order). Inspired by these experiences, I decided to prepare some chutney at home. Moongfali Dhaniya (peanuts coriander) chutney combines the nutty goodness of peanuts and green freshness of coriander to give us a wonderful dip. This recipe is quite simple, and I have not used a lot of ingredients here. The garlic cloves added have a pungent and spicy flavour, with a mild sweetness. I have also added curd (dahi) to obtain a thick, creamy texture for the chutney. So do give this Moongfali Dhaniya ki Chutney recipe a try, as it will fill your life with loads of flavour.
You may also like the recipes of Rajasthan Lahsun Ki Chutney, Dry Lahsun ki chutney, Dhaniya ki chutney, Moongfali ki chutney.
How to make Moongfali Dhaniya Ki Chutney
|Roasted Peanuts||½ cup|
|Coriander leaves||½ cup|
|Green chilli||1 piece|
|Garlic cloves||2-3 piece|
- 1. Grind the roasted peanut, coriander leaves, green chilli, garlic, ginger, and salt with 1 or 2 tbsp of water.
- 2. Remove the chutney in a bowl and mix it with curd and serve with pakoda.
- Recipe Type : Chutney, Vegetarian
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