This is a chutney rich, spicy, and creamy in flavor but very simple to make. This chutney has fresh bursting flavor from mint and cilantro. Peanuts add a creamy silkiness to the chutney. This vegan chutney is amazing to serve with idli or dosa, paratha, samosa, aloo tikki etc.
Many years back I tasted this chutney for samosa and from that time this is regular in our home. This is perfect not only with Indian food and snacks but also as a dip for pita bread or naan. This chutney can be served in party as a dip and for sure everyone will love this flavorful chutney. his can be used as a spread for sandwich or wraps too.
This is my post for this month's #ImprovCookingChallenge. The two ingredients for this month are Peanut and Ginger. Both these ingredients are often used in our traditional cooking and hence there were many choices. This chutney is one of my favorite and wanted to share the same. Nicole of Cookaholic Wife hosts this event. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page.
Bhagara Baingan is a Hyderabadi style curry with peanuts and ginger in it. Peanut and ginger are used in Thai cuisine and other Asian cuisines too. Try this Vegan Pad Thai noodles for comforting food any time. Peanuts are one of the nuts that is often used in our cooking. Peanuts are the star ingredient in this amazing Peanut Salad/Chaat and Vaerkadalai Sundal. It can also be topped in salads like in this Cucumber Peanut Salad, Layered Garbanzo Beans and Paneer Salad. Peanuts are always added in many mixed rice varieties. This Sabudana Kichdi tastes amazing which has crushed peanuts added to it while cooking.
I am also linking this to Sundays on Silverado, and Wonderful Wednesday.
Ingredients
Peanuts - 1/4 cup
Oil - 2 tbsp
Onions - 1.5 cups, chopped
Tomatoes - 1.5 cups, chopped
Ginger - 1.5 tbsp, chopped
Mint - 1/2 cup, lossely packed
Cilantro - 1/2 cup, loosely packed
Salt - 3/4 tsp
For Tempering
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Split urad dhal - 1/2 tsp
Asafetida - 1/8 tsp
Method
Heat oil on a pan over medium flame. Add the peanuts and fry till they get golden, about 2 minutes.
Add the ginger, onion, red chili, and serrano pepper. Sauté for 4-5 minutes till the onion becomes translucent.
Add the onions ad cook for 3 -4 minutes or until the tomatoes become mushy.
Switch off the flame, add the mint and cilantro. Fold in and they will wilt in the heat.
Spread on a plate and cool, may be 5-10 minutes.
Add the salt and grind to smooth consistency. Transfer to a serving bowl.
Heat oil in a pan for tempering. Add the mustard seed and when it splutters add the split urad dhal. Fry for a minute until it becomes golden in color. Add the asafetida.
Fry for 30 seconds and pour it on top of the chutney.
Serve with idli, dosa, paratha, or snacks.
Here are the recipes we shared for Improv Cooking Challenge: September 2021- Peanuts and Ginger. Thanks, Nicole and Julie.
- Asian Noodle Salad by A Day in the Life on the Farm
- Kung Pao Chicken by Palatable Pastime
- Quinoa Dosa with Peanut Coconut Chutney by Sneha's Recipe
- Minty Tomato Peanut Chutney by Magical Ingredients
- Haitian Tablet Pistach by Pandemonium Noshery
A Day in the Life on the Farm says
I still have mint in my garden. I'm going to have to try this chutney.