Introduction: Chutney Trio-Peanut-Garlic,Chili Garlic & Tomato-Cilantro

By Mothers Gurukul
About: Hello, I would like to share my experiences with you whether it be on parenting topics, crafts projects, recipes. Join me on my journey as a wife-mom-writer/author.

Today, in this instructable, I will be sharing with you recipes for not one but three chutneys – ‘Peanut-Garlic, Chili-Garlic & Tomato-Cilantro chutney’. All these chutneys are easy to make and can take your meal’s flavors to the next level.

Step 1: Peanut-Garlic Chutney

Lets start making the first chutney -Peanut-Garlic Chutney or Lasanachi chutney.

Popularly known as Lasanachi Chutney in Maharashtra, it is very flavorful yet simple dry chutney made with few ingredients and has longer shelf life. Traditionally, it is made using Mortar & Pestle which helps in releasing the oil. Great option for traveling purpose, and also when mixed with yogurt it can be served as a dip.

You will need:

  • Roasted peanuts – 1 cup
  • Garlic cloves – 2 to 3 (or more as per your taste)
  • Desiccated coconut – ½ cup (optional)
  • Sugar – 1 teaspoon (optional)
  • Red chili powder – 1 or 2 teaspoons (more or less as per your taste). I do not add a lot as my daughter loves this chutney.
  • Dry mango powder – ½ teaspoon (optional)
  • Salt – to taste
  • Cumin seeds – 1 teaspoon

Let’s make it:

  • Mix all the ingredients in a mixer bowl and start pulsing the grinder slowly. Don’t rush, pulsing is very important to get the texture.
  • Texture should be course and oily (coconut, peanuts will release their oil).

You can store this chutney for weeks or even months. Serve it with Wada Pav or just have it with paratha.

Note:

  • You can add Til or Sesame seeds. Adding coconut or sesame seeds is totally up to you. You can add both if you like. But dry roast them before adding.
  • Pulsing is very important step.

Step 2: Thecha or Chili-Garlic Chutney

Literally Thecha means to pound or crush. Don’t eat a lot in one go. Thecha is very hot. I suggest you not to underestimate the heat of thecha.

Here is the ingredient list and recipe for THECHA or CHILI-GARLIC CHUTNEY

  • Green Chilies – 15-20, cut into big pieces
  • Garlic cloves – 4/5 or more (if garlic cloves are small)
  • Salt – to taste
  • Oil – 2 teaspoons, for tadka
  • Mustard seeds – 1/4th teaspoon (I don’t like too much of mustard seeds)
  • Methi seeds (fenugreek seeds) – less than
  • Mustard seeds

Let’s make Thecha:

  • Coarsely grind chili, garlic, salt. Just give pulse. Don’t make it a paste form. Transfer it to a bowl.
  • Prepare tadka separately. Heat oil in a small wok/kadhai. Add mustard seeds, fenugreek seeds. Turn off the heat once its start spattering. Remove it from gas. Let the tadka cool down. Now, add it to the chili-garilc paste.
  • Ready!!

Step 3: Tomato-Cilantro Chutney

This is a no-cook chutney made with tomato-cilantro and garlic.

You will need:

  • Tomato – 2 big, cut in big pieces
  • Green chili – 1 or 2
  • Garlic cloves – 1 Cilantro – handful (more cilantro will give the chutney green color)
  • Salt – to taste
  • Lemon juice

Let’s start:

  • Mix tomato, garlic, green chili, and cilantro, salt and grind it coarsely. Add lemon juice. Done!!

Note:

  • Adjust the ingredients as per your taste.
  • Do not keep this chutney for long hours as it will start changing the color. It tastes best when served fresh.

HAPPY COOKING!!