Khara Chutney/Dips/Sauce

Chutney is a condiment associated with South Asian’s cuisine. There are varieties of chutneys made from combination of vegetables, fruits, herbs and spices. They can vary from wet to dry, Coarse to fine, Hot to sweet served with Idli/Dosa/chapatis/roti/rice/pulao. They vary by geography, method of preparation and ingredients. It can be served as sauce or dips with your favorite bread/fried meat.

            I’ve made one really hot with green and dried chilies which we use as dip for fried fish/chicken. Groundnut makes the base for Shenga(Peanuts) Chutney. This is also made in dry form, chutneys are easy to make and you don’t have to take pain of doing it every day this can be refrigerated and stored for 15days but not all chutneys shelf life depends on ingredients used. Traditionally Khara chutney is sundried and stored at room temperature for 1 month but to be on safer side I refrigerate and suggest shelf life of 15days.

Shenga chutney/Khara chutney

For Shenga Chutney

Ingredients:

50g Peanuts

3 green chilies

7-8 sprigs cilantro

5 tbsp shredded coconut

1 ½ tsp tamarind paste

Salt to taste

For Khara Chutney

6 green Chilies

6-8 dried red chilies

5 black peppercorns

4 garlic cloves

2 tsp cumin

4 tsp tamarind paste

For tempering

½ tsp black mustard

3-4 tbsp vegetable oil

1 sprig curry leaves

1 garlic clove, crushed

1 large tomato, finely chopped

Salt to taste

Directions:

Shenga chutney

 Take all ingredients in a blender to make them fine smooth paste using water as required. Consistency should be as shown in the picture don’t make it too runny. Use less salt while grinding, taste and adjust later. Transfer it to bowl and serve. This can be stored in refrigerator for up to 3days.

Khara Chutney

Roast all ingredients except tamarind using ½ tbsp oil for about 2-3 minutes in low heat. When you see the edges of garlic and chili start becoming brown turn off and allow it to cool.

Shift the ingredients to blender/grinder, add tamarind, ½ tsp salt  and make fine paste using water as required.

Heat oil in a sauce pan, add mustard, garlic, and curry leaves and sauté for a minute in low heat. Add chopped tomato, sauté till they are mushy (low heat). Add the ground paste, ½ cup water, make salt adjustment, sauté for 2 minutes and turn off. Consistency shouldn’t be thick, please take a look at the picture above.

Note:  

Serve with hot idli’s/appam or with favorite bread.

As I always say spices can be adjusted based on your spice level.

Khara Chutney

Shenga Chutney